Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: <i>L. curvatus</i>/<i>S. xylosus</i>; LAB 8: <i>L. sakei</i>/<i>S. xylosus</i>) on t...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Marco Cullere, Enrico Novelli, Antonella Dalle Zotte
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2020-04-01
Saila:Foods
Gaiak:
Italian-type salami
ostrich meat
sodium reduction
fat reduction
starter cultures
meat processing
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/9/4/476
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