Sausages: Nutrition, Safety, Processing and Quality Improvement

• Eará dahkkit: Carballo, Javier (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Fáttát: Research & information: general; Biology, life sciences; Food & society; meat products; antioxidant; antimicrobials; shelf-life; plant extracts; pomegranate; cured meat products; smoking; chemical hazards; polycyclic aromatic hydrocarbons (PAHs); food safety; food quality; lactic acid bacteria; fermented sausages; ecology; breed; breeding system; dried Chinese sausage; fat replacement; mango peel pectin; microwave-assisted extraction technique; Italian-type salami; ostrich meat; sodium reduction; fat reduction; starter cultures; meat processing; probiotic; dry fermented sausages; healthy meats; lactobacillus; Lactobacillus sakei; sugar metabolism; amino acid metabolism; 1H-NMR; flow cytometry; ḥalāl salami; ḥalāl assurance; authenticity; staphylococci; fermented meats; high-throughput sequencing; microbiota; food reformulation; healthy meat product; game meat; fatty acids; volatile compounds; sensory properties; Galician chorizo; Staphylococcus equorum; Staphylococcus saprophyticus; physicochemical characteristics; free amino acids; free fatty acids; biogenic amines; n/a
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the...