The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH p...

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Bibliographic Details
Main Author: Elias, M (author)
Other Authors: Potes, M.E. (author), Roseiro, L.C. (author), Santos, C (author), Gomes, A (author), Agulheiro-Santos, A.C. (author)
Format: article
Language:por
Published: 2014
Subjects:
sensory properties
TPA
PAHs
Portuguese dry sausage
satrter cultures
Online Access:http://hdl.handle.net/10174/11105
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/11105

Internet

http://hdl.handle.net/10174/11105

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