The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives...

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Detalles Bibliográficos
Autores principales: Neffe-Skocińska, Katarzyna, Jaworska, Danuta, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew, Jachacz-Jówko, Luiza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417591/
https://www.ncbi.nlm.nih.gov/pubmed/25961018
http://dx.doi.org/10.1155/2015/452757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417591/
https://www.ncbi.nlm.nih.gov/pubmed/25961018
http://dx.doi.org/10.1155/2015/452757

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