Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against <i>Salmonella</i> spp. and <i>Listeria innocua</i>

The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for...

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Autores principales: Constanza Maria Lopez, Giuliano Dallolio, Paolo Bonilauri, Annalisa Rebecchi
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/c16f303682344466838b5f0b2c611c91
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