Salt is widely employed in different foods, especially in meat products, due to its very diverse
and extended functionality. However, the high intake of sodium chloride in human diet has …

Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

Thermal processing ensures safety and enhances the shelf-life of most of the food products.
It alters the structural-chemical composition, modifies heat labile components, as well as …

The present work was carried out to evaluate the microbiological and physicochemical
composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami …

To study the quality of chorizo de León dry fermented sausages (DFS), high pressure
processing (HPP) applied at the early stages of ripening and the use of a functional starter …

Dry fermented sausages (DFS) rely on a combination of ingredients, fermentation, and
drying for pathogen control. However, this might not always provide the mandated 5-log …

The relevance of fermentation as an important and key aspect of food processing cannot be
overemphasized, as it enhances beneficial composition and ensures safety. Fermentation …

The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure
(HHP) treatment on chicken burgers after storage at refrigeration (4° C) for 15 days, in …

Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used
in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure …

The aim of this work was to study the effect of High Hydrostatic Pressures (HHP) on
microbial degradation pattern and colour stability of pork meat batters used to produce fresh …