Meats are worldwide popular food commodities. Their nutrient composition makes them prone to growth and propagation of spoilage microorganisms and common food-borne pathogens. Hence, adequate preservation technologies are ...

Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This ...

Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...

A broad variety of veterinary drugs are used in livestock and they could therefore appear as residues in meat and edible tissues for human consumption. Antibiotics to treat bacterial infections, anthelmintics to control ...

Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of ...

Lactic acid bacteria (LAB) are the main characters during fermentation of musclebased foods, guaranteeing safety and sensorial quality of the products. The diversity of LAB resulting from the prevailing environmental ...

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...