Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for...

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Detalles Bibliográficos
Autores principales: Lopez, Constanza Maria, Dallolio, Giuliano, Bonilauri, Paolo, Rebecchi, Annalisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617797/
https://www.ncbi.nlm.nih.gov/pubmed/34828893
http://dx.doi.org/10.3390/foods10112617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617797/
https://www.ncbi.nlm.nih.gov/pubmed/34828893
http://dx.doi.org/10.3390/foods10112617

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