Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

Cabec a de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytoge...

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Bibliographic Details
Main Author: Laranjo, M. (author)
Other Authors: Potes, M.E. (author), Gomes, A. (author), Véstia, J. (author), Garcia, R. (author), Fernandes, M.J. (author), Fraqueza, M.J. (author), Elias, M. (author)
Format: article
Language:eng
Published: 2019
Subjects:
biogenic amines
fatty acids
galantine
Listeria monocytogenes
ready-to-eat food
sensory quality
vinegar
Online Access:http://hdl.handle.net/10174/26016
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/26016

Internet

http://hdl.handle.net/10174/26016

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