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Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Seibt ACMD, Nerhing P, Pinton MB, Santos SP, Leães YSV, De Oliveira FC, Robalo SS, Casarin BC, Dos Santos BA, Barin JS, Wagner R, De Menezes CR, Campagnol PCB, Cichoski AJ. Seibt ACMD, et al. Meat Sci. 2024 Mar;209:109418. doi: 10.1016/j.meatsci.2023.109418. Epub 2023 Dec 15. Meat Sci. 2024. PMID: 38113656
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, Teixeira A. Leite A, et al. Among authors: campagnol pcb. Foods. 2023 Jun 27;12(13):2499. doi: 10.3390/foods12132499. Foods. 2023. PMID: 37444237 Free PMC article.
69 results