Effect of high‐pressure treatment and storage temperature on top‐quality (Montanera) Iberian dry‐cured pork sausages (chorizo)-Reference-Cited by-同舟云学术

Effect of high‐pressure treatment and storage temperature on top‐quality (Montanera) Iberian dry‐cured pork sausages (chorizo)

Published:2021-04-21 Issue:5 Volume:86 Page:1963-1978
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Trejo A.¹,Martín M.J.¹^ORCID,Gómez‐Quintana A.¹,Cava R.²^ORCID,García‐Parra J.J.¹^ORCID,Ramírez M.R.¹^ORCID

Affiliation:

1. Technological Agri‐Food Institute (INTAEX) Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain

2. TRADINNOVAL Research Group, INBIo G+C University of Extremadura Campus Universitario Cáceres Spain

Funder

European Regional Development Fund

European Commission

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15698

Reference37 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages

2. Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

3. Microbiological quality of some retail spices in India

4. Bover‐Cid S. Guàrdia M. D. Claret A. Aymerich T. &Arnau C.(2011 August).Impact of high pressure processing on the quality and safety of ready‐to‐eat Iberian chorizo and dry‐cured loin.57th International Congress of Meat Science and Technology pp.7–12.Ghent Belgium.

5. Volatile compounds of sliced high quality (Montanera) dry-cured Iberian shoulder subjected to high pressure processing and/or with an active packaging of olive leaf extract

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