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- W1775496473 abstract "The aim of this study was to determine the chemical and microbiological quality of an artisanal dried smoked meat product, manufactured in a domestic household. At the end of production, the average moisture content was 37.83%, salt 5.07%, while water activity was 0.89. Yeast counts were approximately 1.0 x 107 cfu/g while mould counts were 1.2 x 106 cfu/g. Two commonly present Penicillium species were identified: P. aurantiogriseum and P. commune. Our results suggest that the artisan manufacturers of these types of meat product should take steps to ensure a higher quality of their products." @default.
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- W1775496473 date "2015-01-01" @default.
- W1775496473 modified "2023-10-18" @default.
- W1775496473 title "Microbiological and Chemical Evaluation of Dried Smoked Meat Product" @default.
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- W1775496473 doi "https://doi.org/10.1016/j.profoo.2015.09.061" @default.
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