Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its...

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Detalles Bibliográficos
Autores principales: Elias, Miguel, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Fernandes, Maria José, Garcia, Raquel, Fraqueza, Maria João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278657/
https://www.ncbi.nlm.nih.gov/pubmed/32370036
http://dx.doi.org/10.3390/foods9050554

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278657/
https://www.ncbi.nlm.nih.gov/pubmed/32370036
http://dx.doi.org/10.3390/foods9050554

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