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Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model
Salmonella NaNO2 NaCl Probabilistic Model
2016/7/27
This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of Salmonella was inoc...
Household demand elasticities for meat products in Uruguay
incomplete systems two-step estimation
2014/10/23
This article analyzed the demand for meats at household level over the past decade in Uruguay, a country that exhibits a very high per capita consumption of these products. In particular, the consumpt...
Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures
sausages ham salt sodium reduction phosphates
2010/8/16
In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properti...
The Occurrence of Moulds in Fermented Raw Meat Products
fermented meat products moulds microscopic filamentous fungi mycotoxins spices
2014/3/14
The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the
development of food-borne mycotoxicosis. The spores of moulds are ubiquitou...