Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and incl...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/17432 https://www.sciencedirect.com/science/article/pii/S0309174023002437 https://doi.org/10.1016/j.meatsci.2023.109337 |
Ejemplares similares: Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
- Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
- Secretion systems of pathogenic escherichia coli
- Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
- Fermentación asistida de cacao (Theobroma cacao) y participación de Zamorano en la investigación e innovación de derivados de este cultivo: Revisión literaria