Cooked Salami
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. HISTAMINA E TIRAMINA EM EMBUTIDOS CÁRNEOS / HISTAMINE AND TYRAMINE IN MEAT SAUSAGES
O consumo de alimentos fermentados tem sido relacionado com surtos de intoxicações alimentares e as aminas biogênicas são associadas ao consumo destes produtos. Os objetivos foram avaliar o potencial de formação de aminas em salame tipo Italiano, adicionado ou não, de cultura starter e fibra; determinar a formação de aminas no salame cozido, adicion
Publicado em: 2006
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2. Residual viruses in pork products.
Partly cooked canned hams and dried pepperoni and salami sausages were prepared from the carcasses of pigs infected with African swine fever virus and pigs infected with hog cholera virus. Virus was not recovered from the partly cooked canned hams; however, virus was recovered in the hams before heating in both instances. Both African swine fever virus and h
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3. Effect of urea treatment on recovery of staphylococcal enterotoxin A from heat-processed foods.
The effects of urea treatment on the potential reactivation of heat-damaged antigenic components of staphylococcal enterotoxin A (SEA) were examined with cooked foods, including mushrooms, ham, bologna, salami, and turkey. The thermal stability of purified SEA spiked into foods and native SEA produced by Staphylococcus aureus in foods was also examined. Food