New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

Producing dry-cured meats with relatively high a(w) and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental colo...

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Detalles Bibliográficos
Autores principales: Carrapiso, Ana I., Trejo-Álvarez, Antonia, Martín-Mateos, María Jesús, Delgado-Adámez, Jonathan, García-Parra, Jesús, Ramírez, Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914136/
https://www.ncbi.nlm.nih.gov/pubmed/36766005
http://dx.doi.org/10.3390/foods12030472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914136/
https://www.ncbi.nlm.nih.gov/pubmed/36766005
http://dx.doi.org/10.3390/foods12030472

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