Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the e...

Full description

Bibliographic Details
Main Authors: Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, Mónica Flores
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Animals
Subjects:
pig
dry-fermented sausage
physicochemical
sensory characteristics
production system
Online Access:https://www.mdpi.com/2076-2615/9/2/55

Similar Items

Similar Items