Handbook of Meat Processing

Starter Cultures for Meat Fermentation 203 with other Gram - positive cocci, such as Micrococcus genus, because these two genera ...

204 Chapter 10 ing the shift from aerobic to anaerobic metabolism as a function of environmental conditions. The genome sequenci ...

Starter Cultures for Meat Fermentation 205 2005 ), thus increasing the competitiveness of L. sakei in a meat environment. The co ...

206 Chapter 10 inosine hydrolase, and nucleoside phosphor- ylase, all of which enable the release of a ribose moiety from nucleo ...

Starter Cultures for Meat Fermentation 207 heme catalase and the second group nonheme Mn - containing catalase. The presence of ...

208 Chapter 10 The pattern of the proteolysis in fermented sausages is infl uenced by several variables, such as product formula ...

Starter Cultures for Meat Fermentation 209 LAB, referred to as bioprotective cultures. Bioprotective cultures may act as starter ...

210 Chapter 10 bile resistance, from fi nished products (Papamanoli et al. 2003 ; Pennacchia et al. 2004 ). This approach requir ...

Starter Cultures for Meat Fermentation 211 relation between pH and BA contents, the lowest pH generally being characterized by h ...

212 Chapter 10 have occurred (Ahn et al. 1992 ; Tannock et al. 1994 ; Lin et al. 1996 ; Gevers et al. 2003 ; Ammor et al. 2008 ) ...

Starter Cultures for Meat Fermentation 213 the selection of strains well adapted to the environment and able to compete with con ...

214 Chapter 10 Buckenh ü skes , H. 1994. Bacterial starter cultures for fermented sausages. Meat Focus International 12 : 497 – ...

Starter Cultures for Meat Fermentation 215 Fontana , C. , P. Cocconcelli , and G. Vignolo. 2005. Monitoring the bacterial popula ...

216 Chapter 10 Kleerebezem , M. , J. Boekhorst , R. van Kranenburg , D. Molenaar , O. P. , Kuipers , R. Leer , R. Tarchini , A. ...

Starter Cultures for Meat Fermentation 217 Pereira , C. , M. Crespo , and V. Rom ã o. 2001. Evidence for proteolytic activity an ...

218 Chapter 10 International Journal of Food Microbiology 83 : 233 – 244. Urso , R. , G. Comi , and L. Cocolin. 2006. Ecology of ...

219 Chapter 11 Drying Endre Zuk á l and K á lm á n Incze Introduction Drying is probably the most ancient way of preservation, a ...

220 Chapter 11 Table 11.1. The lower a w range of development of microorganisms Bacteria Yeasts Molds a w E. coli 0.99 Str. feca ...

Drying 221 Fat - free raw meat has a content of water of about 80%, with swelling protein content of about 19% and soluble compo ...

222 Chapter 11 The saturated solution of NaCl contains 26.5% NaCl (a w = 0.75). The NaCl content is much lower in meat products; ...