Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.05.002
Abstract: Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry… read more here.
Keywords: dry sausage; spice extracts; sensory quality; biogenic amines ... See more keywords
Fungal Biostarter Effect on the Quality of Dry-Aged Beef
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061330
Abstract: Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas… read more here.
Keywords: quality; fungal biostarter; aged beef; quality dry ... See more keywords