High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

The main purpose of this study was to evaluate the effect of high‐pressure processing (HPP) and storage temperature on the microbial counts, the instrumental color, and the oxidation stability of sliced dry‐cured Iberian loin from two categories and two leading companies. 600 MPa for 8 min was suffi...

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Detalles Bibliográficos
Autores principales: Carrapiso, Ana Isabel, Tejerina, David, García‐Torres, Susana, Trejo, Antonia, Martín Mateos, Maria Jesus, Delgado‐Adámez, Jonathan, García‐Parra, Jesús Javier, Ramírez, Maria Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494636/
https://www.ncbi.nlm.nih.gov/pubmed/37701220
http://dx.doi.org/10.1002/fsn3.3507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494636/
https://www.ncbi.nlm.nih.gov/pubmed/37701220
http://dx.doi.org/10.1002/fsn3.3507

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