References

Meat Preserving And Curing Guide

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K Incze. Research priorities in fermented and dried meat products. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 210-215. Y Sanz, J Flores, F Toldra, A Feria. Effect of pre-ripening on microbial and chemical changes in dry fermented sausage. Fd Microbiol 14:575-582, 1997.

J Bacus. Utilization of microorganisms in meat processing. Research Studies Press Ltd Letch-worth; John Wiley & Sons Inc, 1984, p 8.

H Knauf. Starterkulturen fur die Herstellung von Rohwurst und Rohpokelwaren: Potential, Auswahlkriterien und Beeinflussungsmoglichkeiten. Die Fleischerei 46: 4-14, 1995. L Leistner. Fermented and intermediate moisture products. Proceedings of International Congress of Meat Science and Technology, Havana, 1990, pp 842-855.

K Incze. The technology and microbiology of Hungarian salami. Tradition and current status. Fleischwirtschaft 67: 445-447, 1987.

W Rodel, A Stiebing, L Krockel. Ripening parameters for traditional dry sausages with a mould covering. Fleischwirtschaft 73: 848-853, 1993.

DI Demeyer, P Vandekerckhove. Compounds determining pH in dry sausage. Meat Sci 161-167, 1979.

T Aymerich, MG Artigas, M Garriga, JM Monfort, M Hugas. Optimization of enterocin A production and application in Spanish type dry fermented sausages. Proceedings of International Congress of Meat Science and Technology, Barcelona, 1998, pp 340-341. M Hugas, M Garriga, M Pascual, MT Aymerich, JM Monfort. Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages. Proceedings of International Congress of Meat Science and Technology, Barcelona, 1998, pp 338-339.

F Leroy, J Verluyten, W Messens, L de Wuyst. The success of using bacteriocin-producing starter cultures for sausage fermentation is strongly strain dependent. Proceedings of International Congress of Meat Science and Technology, Krakow, 2001, pp 2-3.

E Harnie, E Claeys, M Raemaekers, D Demeyer. Proteolysis and lipolysis in an aseptic meat model system for dry sausages. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 238-239.

R Chizzolini, E Novelli, E Zanardi. Oxidation in traditional Mediterranean meat products. Proceedings of International Congress of Meat Science and Technology, Barcelona, 1998, pp 132-141.

J F Nes, R Skjelkvale. Effect of natural spices and oleoresins on Lactobacillus plantarum in the fermentation of dry sausage. J Fd Sci 47: 1618-1621, 1625, 1982. M Roca, K Incze. Fermented sausages. Fd Reviews Int. 6: 91-118, 1990. MC Montel, F Masson, R Talon. Bacterial role in flavour development. Proceedings of International Congress of Meat Science and Technology, Barcelona, 1998, pp 224-233. Barbara Marchesini, Anne Brutin, Nicole Romailler, R S Moreton, C Stucchi, T Stozzi. Micro-bial events during commercial meat fermentations. J Appl Bact 73:203-209, 1992. M Flores, Y Sanz, F Toldra. Curing agents as regulators of muscle and microbial aminopeptidase activity in dry fermented sausages. Proceedings of International Congress of Meat Science and Technology, Barcelona, 1998, pp 868-869.

A Verplaetse, D Demeyer, S Gerard, Elke Buys. Endogenous and bacterial proteolysis in dry sausage fermentation. Proceedings of International Congress of Meat Science and Technology, Clermont-Ferrand, 1992, pp 851-854.

SG Fadda, G M Vignolo, Y Sanz, M-C Aristoy, G Oliver, F Toldra. Muscle proteins hydrolysis by Lactobacillus isolated from dry sausages effect of curing conditions. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 232-233. L H Stahnke, A Holck, A Jensen, A Nilsen, E Zanardi. Flavour compounds related to maturity of dried fermented sausage. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 236-237.

LO Sunesen, V Dorigoni, E Zanardi, L Stahnke. Volatile compounds during ripening in Italian dried sausages. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 298-299.

H-JS Nielsen, I Coban. Proteolytic activity of Penicillium nalgiovense. Proceedings of International Congress of Meat Science and Technology, Krakow, 2001, pp 6-7. J A Ordonez, J M Bruna, M Fernandez, B Herranz, L de la Hoz. Role of Penicillium auriantiog-riseum on ripening: Effect of the superficial inoculation and/or the addition of a intracellular cell free extract on the microbial and physico-chemical parameters of dry fermented sausages. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 234-235.

R Talon, MC Montel, M Cantonett. Lipolytic activity of Micrococcaceae. Proceedings of International Congress of Meat Science and Technology, Clermont-Ferrand, 1992, pp 843-846. R Talon, C Barriere, D Centeno. Role of staphylococci in the oxidation of free fatty acids. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 290-290.

JG Bloukas, ED Paneras, GC Fournitzis. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 45: 133-144, 1997. A Nagy, V Mihalyi, K Incze. Reifung und Lagerung ungarischer Salami. Chemische und organoleptische Veränderungen. Fleischwirtschaft 68: 431-435, 1988.

E Zanardi, S Eerola, K Hartikainen, A Rizzo, A Badiani, V Dorigoni, R Chizzolini. Characterisation of Mediterranean and North Europe fermented meat products: chemistry and oxidative stability aspects. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 300-301.

P Dirinck, F V Opstaele. GC-MS characterization of the flavour of dry sausages from different European origins. Proceedings Euro Food Chem X. Budapest. Functional Foods—A New Challenge for the Food Chemist. pp 815-821.

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A Ciegler, H-J Mintzlaff, D Weisleder, L Leistner. Potential production and detoxification of penicillic acid in mould fermented sausage (salami). Appl Microbiol 24: 114-119, 1972. I Alperden, H-J Mintzlaff, F Tauchmann, L Leistner: Bildung von Sterigmatocystin in mikrobiologischen Nährmedien und in Rohwurst durch Aspergilus versicolor. Fleischwirtschaft 53: 77-710, 1973.

K Incze, HK Frank. Besteht eine Mykotoxingefahr bei der ungarischen Salami? I. Einfluss von Substrat, aw-Wert and Temperatur auf die Toxinbildung bei Mischkulturen. Fleischwirtschaft 56: 219-225, 1976.

K Incze, HK Frank. Besteht eine Mykotoxingefahr bei der ungarischen Salami? II. Die Bedeutung der Hülle und der Räucherung. Fleischwirtschaft 56: 866-868, 1976. K Incze, Vilma Mihalyi, HK Frank. Besteht eine Mykotoxingefahr bei der ungarischen Salami? III. Chemisch-analytische und biologische Untersuchungen an schnittfesten Salamiproben. Fleischwirtschaft 56: 1616-1618, 1976.

S Eerola, R Maijala, P Hill. The influence of nitrite on the formation of biogenic amines in dry sausages. Proceedings of International Congress of Meat Science and Technology, Clermont-Ferrand 1992, pp 783-786.

P Pipek, F Bauer, G Seiwald. Formation of histamine in vacuum packed fermented sausages. Proceedings of International Congress of Meat Science and Technology, Clermont-Ferrand, 1992, pp 819-822.

T Hernandez-Jover, M Izquierdo-Pulido, MT Veciana-Nogues, A Marine-Font, M Carmen

Vidal-Caron. Effect of starter cultures on biogenic amine formation during fermented sausage production. J Fd Prot 60: 825-830, 1997.

44. C Gonzalez-Fernandez, J Rovira, Isabel Jaime. Influence of starter cultures on sensory properties and biogenic amines concentration in chorizo. Proceedings of International Congress of Meat Science and Technology, Buenos Aires, 2000, pp 222-223.

45. E Zanardi, V Dorigoni, A Badiani, R Chizzolini. Lipid and colour stability of Milano-type sausages: effect of packing conditions. Meat Sci 61: 7-14, 2002.

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