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An atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum was tested for its ability to accelerate the production of volatile compounds and to improve the sensory properties of dry fermented sausages. The following batches of sausages were prepared: control; superficially...
We studied proteolytic and lipolytic properties of dry-cured boneless ham (porcine quadriceps femoris ) made with chilled (10°C, 48 h) or frozen/thawed meat (frozen at −20°C frozen for 90 days and followed by thawing at 10°C for 48 h) were determined. Dry-cured meats were stored in modified...
Twenty-four beef chucks obtained from US steer carcasses were placed in cartons after vacuum packaging in gas tight film. These were then transported by refrigerated ship to Korea. After arrival at laboratory (37 days after packaging), the cuts were stored at 0°C additionally for 39 days and...
Muscle fibre type, fatty acid composition of phospholipids (PLs) and triacylglycerols (TGs) and susceptibility of muscle to lipid oxidation were studied in Biceps femoris (BF) and Tibialis cranialis (TC) muscles from Iberian and Iberian×Duroc pigs reared indoors and outdoors. Fatty acid...
Ten lactic acid bacteria strains were isolated from a dry fermented sausage and tested for stimulation or inhibition of the proliferation of Vero and myeloma cells by MTT assay. None of the strains significantly affected the proliferation of Vero cells. However, one isolate (CH3) showed a strong...
The effect of inoculation of the “salchichón” (dry fermented sausage) surface with an atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition of an intracellular cell-free-extract (ICFE) of the same mould on the ripening process was studied. Four...
The effect of very fast chilling (VFC) of beef on several meat quality parameters was studied in semitendinous samples of three young bulls of the Belgian Blue breed. Left carcass sides were chilled conventionally. The semitendinosus of the right carcass sides were hot boned at approximately 50...
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