Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures

Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparatio...

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Autori principali:	Eleni Michelakou, Efstathios Giaouris, Dimitrios Doultsos, Constantina Nasopoulou, Panagiotis Skandamis
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2021-11-01
Serie:	Heliyon
Soggetti:	Ready-to-eat meats Salt reduction Vacuum incubation Microbial spoilage Storage temperature Shelf life
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2405844021023999
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