The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce...

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Detalles Bibliográficos
Autores principales: Patarata, Luis, Fernandes, Liliana, Silva, José António, Fraqueza, Maria João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833945/
https://www.ncbi.nlm.nih.gov/pubmed/35159594
http://dx.doi.org/10.3390/foods11030444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833945/
https://www.ncbi.nlm.nih.gov/pubmed/35159594
http://dx.doi.org/10.3390/foods11030444

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