Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (" Salchichón ") from Pigs Reared in Montanera System

• Published in: Foods Vol. 11; no. 9; p. 1338
• Main Authors: Ramírez, Rosario, Trejo, Antonia, Delgado-Adámez, Jonathan, Martín-Mateos, María Jesús, García-Parra, Jesús
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 04.05.2022; MDPI
• Subjects: dry-cured fermented sausage; Fatty acids; Fermented food; Food science; High pressure; high-pressure processing; Hogs; lipid oxidation; Lipids; Meat products; Montanera; Oxidation; Packaging; Pressure effects; Proteins; refrigerated storage; salchichón; Sausages; Sensory evaluation; Storage; Storage temperature; Spain; dry-cured fermented sausage; salchichón; refrigerated storage; lipid oxidation; high-pressure processing; Montanera; sensory analysis

The top-quality " " (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian " ". Two types of " " (S...