Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering-Reference-Cited by-同舟云学术

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

Published:2014-10 Issue:2 Volume:98 Page:129-134
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cherroud Sanâa,Cachaldora Aida,Fonseca Sonia,Laglaoui Amin,Carballo Javier,Franco Inmaculada

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Vorkommen von Staphylokokken in griechischen Rohwürsten;Arkoudelos;Fleischwirtschaft,1997

2. Kristallisation von Phosphaten in Fleischprodukten;Arnau;Fleischwirtschaft,1997

3. Bildung von phosphatkristallen bei rohschinken;Arnau;Fleischwirtschaft,1993

4. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented “salchichón” and “chorizo” sausages;Benito;Journal of Food Science,2007

5. Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene;Blaiotta;Systematic and Applied Microbiology,2004

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat;Processes;2024-08-21

2. Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria;Italian Journal of Food Safety;2024-05-13

3. Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia;Italian Journal of Food Safety;2023-06-08

4. Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet;FEMS Microbiology Reviews;2023-03

5. Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat;Foods;2022-09-30