Sausages: Nutrition, Safety, Processing and Quality Improvement (MDPI - Multidisciplinary Digital Publishing Institute, 2021)
Keywords: 1H-NMR; amino acid metabolism; antimicrobials; antioxidant; authenticity; biogenic amines; Biology, life sciences; breed; breeding system; chemical hazards; Cultural and media studies; Cultural studies; cured meat products; dried Chinese sausage; dry fermented sausages; ecology; fat reduction; fat replacement; fatty acids; fermented meats; fermented sausages; flow cytometry; food quality; food reformulation; food safety; free amino acids; free fatty acids; Galician chorizo; game meat; healthy meat product; healthy meats; high-throughput sequencing; Italian-type salami; JBCC4 Cultural studies: food and society; lactic acid bacteria; lactobacillus; Lactobacillus sakei; mango peel pectin; Mathematics and Science; meat processing; meat products; microbiota; microwave-assisted extraction technique; n/a; ostrich meat; physicochemical characteristics; plant extracts; polycyclic aromatic hydrocarbons (PAHs); pomegranate; probiotic; Reference, Information and Interdisciplinary subjects; Research and information: general; sensory properties; shelf-life; smoking; Society and culture: general; Society and Social Sciences; sodium reduction; staphylococci; Staphylococcus equorum; Staphylococcus saprophyticus; starter cultures; sugar metabolism; volatile compounds; ḥalāl assurance; ḥalāl salami