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Title: Quality improvement of traditional dry fermented sausages based on innovative technological strategies
Authors: Rocha, João M.
Elias, Miguel N.
Keywords: Dry Sausages
Meat Industry
Meat Science and Technology
Meat Industry
Official Certification
Biogenic Amines
Polycyclic Aromatic Hydrocarbons
Sensory Characteristics
Micro Biota and Starter Cultures
Coagulase-Negative Staphylococcus
Lactic Acid Bacteria
Issue Date: 2016
Publisher: BAOJ Nutrition
Citation: Joao M Rocha and Miguel N Elias (2016) Quality Improvement of Traditional Dry Fermented Sausages Based on Innovative Technological Strategies. BAOJ Nutrition 2: 016.
Abstract: Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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