Open Access
Evolución de los principales grupos de microorganismos durante la maduración del chorizo de León
M. C. Domínguez Fernández,Luis Manuel Junquera Gutiérrez,Antia Lopez,F. Seco,José María Zumalacárregui Rodríguez +4 more
- 01 Jan 1989
- Iss: 199, pp 11-15
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About: The article was published on 01 Jan 1989. and is currently open access.
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Citations
Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
Juana Fernández-López,Esther Sendra,Estrella Sayas-Barberá,C. Navarro,José Ángel Pérez-Álvarez +4 more
TL;DR: Spanish dry-fermented sausages with three concentrations of orange fiber decreased residual nitrite levels and favours micrococcus growth, which have a positive impact on sausage safety and quality.
231
Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
TL;DR: Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant micro flora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci and some physico-chemical parameters were determined in 20 units of "androlla", a traditional dry-fermented sausage made in the NW of Spain.
129
Microbiological characteristics of Botillo, a Spanish traditional pork sausage
TL;DR: In this article, the authors measured the Colony Forming Units (CFU)/g for the total aerobic mesophilic flora, 8.65 CFU/g for lactic acid bacteria, 6.87 CFU /g for salt tolerant flora, and 2.98 CFU for the Enterobacteriaceae.
67
Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage
TL;DR: The survival of Enterobacteriaceae was investigated in three batches of C. de cebolla (one of them hand made and the other two manufactured industrially), finding that in the artisanal sausages the counts practically decreased exponentially until the third week of ripening, increasing in the following week before again decreasing until the end of ripens, though they never disappeared.
63
Hygienic Quality of Raw Pork and Chorizo (Raw Pork Sausage) on Retail Sale in Mexico City
TL;DR: It is apparent that both animal husbandry and slaughter procedures for pigs require further study, as does the pork-processing industry, in order to define how the meat becomes so heavily contaminated.
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