The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella
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DOI: 10.3390/foods11030444
Abstract: Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added… read more here.
Keywords: dry cured; salmonella; reduction; salt ... See more keywords
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System
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DOI: 10.3390/foods11091338
Abstract: The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian “salchichón”.… read more here.
Keywords: storage temperature; temperature sliced; dry cured; storage ... See more keywords