Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“<i>Salchichón</i>”) from Pigs Reared in Montanera System

Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“<i>Salchichón</i>”) from Pigs Reared in Montanera System

The top-quality “<i>salchichón</i>” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian “<i>salchichón</i...

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Bibliographic Details
Main Authors: Rosario Ramírez, Antonia Trejo, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, Jesús García-Parra
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
dry-cured fermented sausage
<i>salchichón</i>
<i>Montanera</i>
refrigerated storage
high-pressure processing
lipid oxidation
Online Access:https://www.mdpi.com/2304-8158/11/9/1338

Internet

https://www.mdpi.com/2304-8158/11/9/1338

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