Histamine contents in raw long-ripening meat products commercially available in Poland

• Published in: Journal of veterinary research Vol. 65; no. 4; pp. 477 - 481
• Main Authors: Michalski, Mirosław, Pawul-Gruba, Marzena, Madejska, Anna
• Format: Journal Article
• Language: English
• Published: Poland Sciendo 01.12.2021; De Gruyter Poland
• Subjects: Amines; Biogenic amines; Consumers; detection limit; diodes; dry meat products; fish; Fishery products; food safety; ham; heat; High-performance liquid chromatography; high-performance liquid chromatography with diode array; Histamine; long-ripening meat products; Meat; Meat products; Poland; Pork; Review; Ripening; Salami; toxicity; veterinary medicine; Poland; high-performance liquid chromatography with diode array; dry meat products; histamine; long-ripening meat products

Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is rep...