High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

Author:

Cava R.,Higuero N.,Ladero L.

Funder

Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Opinión del Comité científico de la AESA sobre una cuestión presentada por la Dirección Ejecutiva, en relación con la aplicación de altas presiones en carne y productos cárnicos (Ref. AESA-2003-007);AESAN;Revista Del Comité Científico de La AESAN,2005

2. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham;de Alba;Meat Science,2012

3. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak,2019

4. Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values;Beltran;Meat Science,2003

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemical Physiology,1959

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