Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System

The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian “salchichón”. Two types of “salchichón” (S1 a...

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Detalles Bibliográficos
Autores principales: Ramírez, Rosario, Trejo, Antonia, Delgado-Adámez, Jonathan, Martín-Mateos, María Jesús, García-Parra, Jesús
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105523/
https://www.ncbi.nlm.nih.gov/pubmed/35564061
http://dx.doi.org/10.3390/foods11091338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105523/
https://www.ncbi.nlm.nih.gov/pubmed/35564061
http://dx.doi.org/10.3390/foods11091338

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