The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Brusa, V., Prieto, M., Campos, C.A., Epszteyn, S., Cuesta, A., Renaud, V., Schembri, G., Vanzini, M., Michanie, S., Leotta, G., Signorini, M. (2020). Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina. Food Control, Article 107705.Search in Google Scholar

European Commission No 2073/2005 of 15 November 2005 on microbiological criteria for food stuffs. Official Journal of the European Union, L338.Search in Google Scholar

FAO (2013). Small-scale sausage production.Search in Google Scholar

Feiner, G. (2006). Raw fermented salami. In G. Feiner (ed.), Meat products handbook. Practical science and technology (pp. 314-375). Woodhead Publishing Limited.10.1201/9781439824245.ch21Search in Google Scholar

Hu, Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., Kong, B. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT-Food Science and Technology, 124, Article 109061.10.1016/j.lwt.2020.109061Search in Google Scholar

Lazic, I.B., Jovanovic, J., Simunovic, S., Raseta, M., Trbovic, D., Baltic, T., Ciric, J. (2019). Evaluation of sensory and chemical parameters of fermented sausages. Meat Technology, 60(2), 84-90. DOI: 10.18485/meattech.2019.60.2.2Open DOISearch in Google Scholar

Lucke, F. (1985). Fermented sausages. In B. Wood (ed.), Microbiology of Fermented Foods, Vol. 2. (pp. 41-84). Elsevier.Search in Google Scholar

Mataragas, M., Bellio, A., Rovetto, F., Astegiano, S., Decatelli, L., Cocolin, L. (2015). Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausage Cacciatore and Felino. Meat Science, 103, 39-45.10.1016/j.meatsci.2015.01.00225612557Search in Google Scholar

Meloni, D. (2015). Presence of Listeria monocytogenes in Mediterranean style dry fermented sausages. Foods, 4 (1), 34-50.10.3390/foods4010034530222828231188Search in Google Scholar

Prado, N., Sampayo, M., Gonzalez, P., Lombo, F., Diaz, J. (2019). Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain. Meat Science, 156, 118-124.10.1016/j.meatsci.2019.05.02331154204Search in Google Scholar

Ricke, S.C., Keeton, J.T. (1997). Fermented meat, poultry and fish products. In M.P. Doyle, L.R. Beuchat, T.J. Montville (eds.), Food Microbiology: Fundamentals and Frontiers (pp. 610-628). ASM Press.Search in Google Scholar

Silins, I. (2014). The effects of pH, aw and lactic acid bacteria on Listeria monocytogenes in fermented sausages. In FoodBalt: 9^th Baltic conference on food science and technology “Food for consumer well-being.”, 8-9 May 2014 (pp. 55-60). Jelgava: Latvia University of Agriculture.Search in Google Scholar

Stiebing, A., Rödel, W. (1988). Influence of relative humidity on the ripening of dry sausages. Fleischwirtshaft, 68, 1287-1291.Search in Google Scholar

Tabanelli, G., Coloretti, F., Chiavari, C., Grazia, L., Lanciotti, R., Gardini, F. (2012). Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control, 26, 416-426.10.1016/j.foodcont.2012.01.049Search in Google Scholar

Thevenot, D., Delignette-Muller, M.L., Christieans, S., Vernozy-Rozand, C. (2005). Fate of Listeria monocytogenes in experimentally contaminated French sausages. International Journal of Food Microbiology, 1001, 189-200.10.1016/j.ijfoodmicro.2004.11.00615862881Search in Google Scholar

Tirloni, E., Di Pietro, V., Rizzi, G., Pormilio, F., Cattaneo, P., Bernandi, C., Stella, S. (2019). Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: Bergamasco salami. Italian Journal of Food Safety, 8(3), 8112.Search in Google Scholar

• Opportunities for Commercialization of High-Protein Barley: Case of New Variety ‘Kornelija’

• Influence of Veneer Density on Plywood Thickness and Some Mechanical Properties

• The Significance of “Green” Skills and Competencies Making the Transition Towards the “Greener” Economy

• Creating a Regulatory Framework for the ESG-investment in the Multimodal Transportation Development

• Green Transportation in the Šiauliai Regional Companies

• Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

• Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls

• Evaluation of patatin content in proteins of potato genotypes grown in Latvia

• Theoretical Study of Vibrocentrifugal Separation of Grain Mixtures on a Sieveless Seed-cleaning Machine

• Strategic Potential of Agricultural Waste as a Feedstock for Biofuels Production in Ukraine

• The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

• Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in Different Canned Food Matrices

• A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches