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Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Technologies to shorten the drying period of dry-cured meat products
Fermented sausages Dry-cured ham Accelerated production Technology Safety Sensory properties
2012/8/13
Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the dr...