The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

(2021) Piotr Szymański et al.   Applied Sciences-Basel

Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

(2021) Kathrine Holmgaard Bak et al.   Foods

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

(2021) Beata Łaszkiewicz et al.   Applied Sciences-Basel

Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

(2021) Gabriele Rocchetti et al.   MEAT SCIENCE

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

(2020) Anna D. Kononiuk et al.   MOLECULES

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

(2020) Afef Najjari et al.   Food Science & Nutrition

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

(2020) Beata Łaszkiewicz et al.   POULTRY SCIENCE

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

(2020) Tao Feng et al.   Gut Microbes

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

(2020) Maria João Fraqueza et al.   Current Opinion in Food Science

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

(2018) Despoina Angeliki Stavropoulou et al.   FOOD MICROBIOLOGY

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

(2018) Souad Christieans et al.   MEAT SCIENCE

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

(2018) Cisem Sucu et al.   MEAT SCIENCE

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

(2018) Laura Perea-Sanz et al.   MEAT SCIENCE

Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

(2017) Małgorzata Karwowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Health and Safety Considerations of Fermented Sausages

(2017) Askild Holck et al.   JOURNAL OF FOOD QUALITY

Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects

(2017) Greta Riel et al.   MEAT SCIENCE

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

(2016) Małgorzata Karwowska et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

(2016) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

(2016) Joanna Stadnik et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination

(2016) Karolina M. Wójciak et al.   JOURNAL OF FOOD QUALITY

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

(2016) Irma Isnafia Arief et al.   JOURNAL OF FOOD SCIENCE

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

(2016) Katarzyna Neffe-Skocińska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

(2016) Xianchao Feng et al.   MEAT SCIENCE

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

(2016) Wendy Bedale et al.   MEAT SCIENCE

Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

(2016) Karolina Maria Wójciak et al.   SCIENTIA AGRICOLA

Quality of fermented probiotic beverages made from frozen acid whey and milk during refrigerated storage

(2016) Katarzyna Skryplonek et al.   Zywnosc-Nauka, Technologia, Jakosc

Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

(2015) Xavier F. Hospital et al.   FOOD CONTROL

Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic ofBifidobacterium animalisssp.lactisBB-12

(2015) Justyna Libera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

(2015) Karolina Maria Wójciak et al.   SCIENTIA AGRICOLA

THE EFFECT OF SELECTED FACTORS ON SENSORY QUALITY OF PORK

(2015) Danuta Jaworska et al.   Zywnosc-Nauka, Technologia, Jakosc

Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

(2014) Xavier F. Hospital et al.   FOOD RESEARCH INTERNATIONAL

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

(2014) Małgorzata Karwowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes

(2013) A.M. Horsch et al.   MEAT SCIENCE

Use of acid whey and mustard seed to replace nitrites during cooked sausage production

(2013) Karolina M. Wójciak et al.   MEAT SCIENCE

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

(2012) J. A. Reis et al.   Food Engineering Reviews

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

(2011) Walter P. Hammes   FOOD MICROBIOLOGY

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

(2010) D.S. Tsoukalas et al.   MEAT SCIENCE