Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the releas...

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Bibliographic Details
Main Authors: Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, Władysław Migdał
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
Pulawska
Zlotnicka Spotted meat
dry-cured products
maturing
quality
safety
Online Access:https://www.mdpi.com/2304-8158/10/7/1597

Internet

https://www.mdpi.com/2304-8158/10/7/1597

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