Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics

Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics

Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage aft...

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Bibliographic Details
Main Authors: Eftichia Kritsi, Georgia Ladika, Natalia A. Stavropoulou, Marianna Oikonomakou, Alexandros-George Ioannou, Paris Christodoulou, Spyridon J. Konteles, Dionisis Cavouras, Vassilia J. Sinanoglou
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
pastourma
image analysis
color
texture
attenuated total reflection–Fourier-transform infrared spectroscopy
microbiological analysis
Online Access:https://www.mdpi.com/2304-8158/13/7/1017

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https://www.mdpi.com/2304-8158/13/7/1017

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