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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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
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MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/c16f303682344466838b5f0b2c611c91 |
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