Standard working procedures in production of traditionally fermented Sremska sausage
نویسندگان
چکیده
منابع مشابه
Microstructure of fermented sausage.
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...
متن کاملNitrite burn in fermented sausage.
A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
متن کاملEnhanced Control of Listeria monocytogenes by In Situ-Produced Pediocin during Dry Fermented Sausage Production.
[This corrects the article on p. 887 in vol. 58.].
متن کاملPotential production and detoxification of penicillic acid in mold-fermented sausage (salami).
About 10% of 346 Penicillium cultures isolated from mold-fermented sausage synthesized the toxic metabolite penicillic acid on liquid media. Five of these producing cultures inoculated onto sausage failed to produce this toxin in up to 70 days of ripening. Several amino acids normally occurring in meat (cysteine, glutathione, arginine, histidine, and lysine) were found capable of readily reacti...
متن کاملMethanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been p...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Veterinarski glasnik
سال: 2011
ISSN: 0350-2457,2406-0771
DOI: 10.2298/vetgl1102083v