Aviso: para depositar documentos, por favor, inicia sesión e identifícate con tu cuenta de correo institucional de la UCM con el botón MI CUENTA UCM. No emplees la opción AUTENTICACIÓN CON CONTRASEÑA
 

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Simple item page
dc.contributor.authorCabeza Briales, María Concepción
dc.contributor.authorHoz Perales, Lorenzo De La
dc.contributor.authorVelasco De Diego, Raquel
dc.contributor.authorCambero Rodríguez, María Isabel
dc.contributor.authorOrdóñez Pereda, Juan Antonio
dc.date.accessioned2024-01-30T18:47:17Z
dc.date.available2024-01-30T18:47:17Z
dc.date.issued2009
dc.description.abstractThe inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages (‘‘salchichon” and ‘‘chorizo”) in order to optimize the sanitation treatment of these products. A treatment of 1.29 kGy was calculated to reach the food safety objective (FSO) according to the ‘‘zero tolerance” criterion for the three strains. No irradiation treatment was necessary to meet the 102 c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with 62 kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated product
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ministerio de Educación y Ciencia (España)
dc.description.sponsorshipComunidad de Madrid
dc.description.statuspub
dc.identifier.citationCabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. Safety and Quality of Ready-to-eat Dry Fermented Sausages Subjected to E-beam Radiation. Meat Sci.2009;83:320–27
dc.identifier.doi10.1016/j.meatsci.2009.05.019
dc.identifier.issn0309-1740
dc.identifier.officialurlhttps://www.doi.org/10.1016/j.meatsci.2009.05.019
dc.identifier.relatedurlhttps://www.sciencedirect.com/science/article/pii/S0309174009001582?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/20.500.14352/96778
dc.issue.number2
dc.journal.titleMeat Science
dc.language.isoeng
dc.page.final327
dc.page.initial320
dc.publisherElsevier
dc.relation.projectIDAGL2007-65235-CO2-02
dc.relation.projectIDCPE03-012-C3-02, S-0505/AGR-0314
dc.relation.projectIDCSD2007-00016
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu61
dc.subject.keywordSalmonella
dc.subject.keywordListeria monocytogenes
dc.subject.keywordListeria innocua NTC 11288
dc.subject.keywordDry fermented sausages
dc.subject.keywordE-beam irradiation
dc.subject.ucmTecnología de los alimentos
dc.subject.ucmBromatología (Veterinaria)
dc.subject.unesco3309.13 Conservación de Alimentos
dc.subject.unesco3309.20 Propiedades de Los Alimentos
dc.subject.unesco3309.90 Microbiología de Alimentos
dc.subject.unesco3309.99 Otras
dc.titleSafety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number83
dspace.entity.typePublication
relation.isAuthorOfPublicationc722b28a-ba4e-4c2f-9ea9-43aa39815b31
relation.isAuthorOfPublicationc6658d57-da85-4191-b8a2-d65237c70564
relation.isAuthorOfPublication1e66c374-0852-4a0e-aba3-c38638d5f08e
relation.isAuthorOfPublication22a0098d-5a97-46ac-8dc2-077394506f2e
relation.isAuthorOfPublication5cc234a2-13df-4b25-ae61-a5bba4a31cbf
relation.isAuthorOfPublication.latestForDiscoveryc722b28a-ba4e-4c2f-9ea9-43aa39815b31

Download

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Sausages_e-beam_radiation.pdf
Size:
265.18 KB
Format:
Adobe Portable Document Format
Download

Collections

Artículos