Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

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Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

机译：使用壳聚糖涂料改善牧场（传统干燥肉类产品）的感官，物理化学和微生物质量

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《LWT-Food Science & Technology》 |2017年第2017期|共7页
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中图分类食品工业;
关键词
Dry cured meat; Pastirma; Chitosan; Edible coating; Shear force;

机译：干腌肉;牧场;壳聚糖;食用涂层;剪切力;

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1. Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating [J] . LWT-Food Science & Technology . 2017,第期

机译：使用壳聚糖涂料改善牧场（传统干燥肉类产品）的感官，物理化学和微生物质量
2. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [J] . Piotr Szymański, Beata ?aszkiewicz, Urszula Siekierko, Journal of food quality . 2020,第2期

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程
3. Influence of storage period and packaging method on sliced dry cured beef 'Cecina de Leon': Effects on microbiological, physicochemical and sensory quality [J] . Begona Rubio, Beatriz Martinez, Consuelo Gonzalez-Fernandez, Meat Science . 2006,第4期

机译：贮藏时间和包装方法对切成薄片的干切牛肉“ Cecina de Leon”的影响：对微生物，理化和感官品质的影响
4. Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid- induced egg white powder [C] . Shang-Liang Chen, Yih-Ming Weng, Jan-Jeng Huang, ICoMST 2011;International conference of meat science and technology . 2012

机译：食用大豆蛋白分离膜和包含乳酸诱导的蛋清粉的涂层对新鲜肉和肉丸的微生物学和理化特性的影响
5. Essential oils of herbs and spices in dry-cured meat products: Chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chourico. [D] . Garcia Diez, Juan. 2015

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6. Physicochemical and microbiological characteristics of kitoza a traditional salted/dried/smoked meat product of Madagascar [O] . Angela Ratsimba, Danielle Rakoto, Victor Jeannoda, -1

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7. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [O] . Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, 2020

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Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

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