The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives...

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Publicat a:Biomed Res Int
Autors principals: Neffe-Skocińska, Katarzyna, Jaworska, Danuta, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew, Jachacz-Jówko, Luiza
Format: Artigo
Idioma:Inglês
Publicat: Hindawi Publishing Corporation 2015
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4417591/
https://ncbi.nlm.nih.gov/pubmed/25961018
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/452757
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