Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".

Roseiro, L C

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI". [electronic resource] - Meat science Jan 2010 - 172-9 p. digital

Publication Type: Comparative Study; Journal Article

1873-4138

10.1016/j.meatsci.2009.08.044 doi


Amino Acids--analysis
Animals
Biogenic Amines--metabolism
Colony Count, Microbial
Dietary Proteins--metabolism
Fermentation
Food Microbiology
Food Preservation--methods
Food, Preserved--analysis
Fungi--isolation & purification
Gram-Positive Bacteria--isolation & purification
Humidity
Hydrogen-Ion Concentration
Meat Products--analysis
Portugal
Sus scrofa
Taste
Temperature
Time Factors
Water--analysis