Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal-Reference-Cited by-同舟云学术

Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal

Published:2023-10-14 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
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Author:

Faria Ana Sofia¹²^ORCID,Rodrigues Gisela¹²,Miranda Rebeca Becker¹²,Bonilla-Luque Olga María³,Carvalho Laís¹²,Fernandes Nathália¹²^ORCID,Prieto Miguel Angel⁴^ORCID,Cadavez Vasco¹²^ORCID,Gonzales-Barron Ursula¹²^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

2. Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

3. Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain

4. Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/56/pdf

Reference12 articles.

1. Portuguese traditional sausages: Different types, nutritional composition, and novel trends;Marcos;J. Ethn. Foods,2016

2. Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat;Patarata;J. Food Prot.,2013

3. (2023, August 30). Chouriça de Carne de Vinhais/Linguiça de Vinhais Product Specification File. eAmbrosia, the EU Geographical Indications Register. Available online: https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/EUGI00000013438.

4. (1997). International Standards Meat and Meat Products—Determination of Moisture Content (Standard No. ISO 1442:1997).

5. (2013). Microbiology of the Food Chain—Horizontal Method for the Enumeration of Microorganisms—Part 1: Colony Count at 30 °C by the Pour Plate Technique (Standard No. ISO 4833-1:2013).