222 results match your criteria fermented pork


Biodiversity of meatborne spp. in Himachal Pradesh and their interaction with indigenous probiotics.

J Food Sci Technol 2021 Mar 14;58(3):1209-1215. Epub 2020 Oct 14.

Department of Veterinary Public Health and Epidemiology, Dr. GC Negi College of Veterinary and Animal Sciences, CSK Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh 176062 India.

This study determined the anti-listerial activity of indigenous probiotics from traditional fermented foods of Western Himalaya against meat borne isolates from Himachal Pradesh. One hundred samples of meat and meat products like chicken (n = 25), chevon (goat meat, n = 20), fish (n = 20) and pork (n = 30) were collected and were analyzed for the presence of spp. by recommended culture and biochemical methods. Read More

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Erratum to "Biofilm formation and transfer of a streptomycin resistance gene in enterococci from fermented pork" [J Glob Antimicrob Resist 22 (2020) 434-440].

J Glob Antimicrob Resist 2020 Dec 23;23:473. Epub 2020 Oct 23.

Division of Hematopoiesis, Joint Research Center for Human Retrovirus Infection & Graduate School of Medical Sciences, Kumamoto University, 2-2-1 Honjo, Chuo-ku, Kumamoto, Japan. Electronic address:

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December 2020

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing.

Animals (Basel) 2020 Dec 9;10(12). Epub 2020 Dec 9.

Department of Analytical Chemistry and Food Technology, University of Castilla La Mancha, 13071 Ciudad Real, Spain.

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Read More

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December 2020

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.

PLoS One 2020 18;15(11):e0242560. Epub 2020 Nov 18.

Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.

Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Read More

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January 2021

Fat content reduction and lipid profile improvement in Portuguese fermented sausages .

Heliyon 2020 Oct 19;6(10):e05306. Epub 2020 Oct 19.

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage . Data indicate that the three composition formulas of tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. Read More

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October 2020

Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.

Anim Sci J 2020 Jan;91(1):e13466

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia.

Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. Read More

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January 2020

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation.

Foods 2020 Oct 1;9(10). Epub 2020 Oct 1.

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.

The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)-PCR fingerprinting of genomic DNA from the isolates obtained. Read More

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October 2020

MALDI-TOF MS - application in food microbiology.

Acta Biochim Pol 2020 Sep;67(3):327-332

epartment of Microbiology, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Warsaw, Poland.

Microbiological purity control of food products is of great importance in the food industry. Contaminated food is often characterized by a deteriorated taste, smell, and appearance, and when consumed, it can pose a threat to human health and life. Also, contamination incurs huge financial losses to the food industry. Read More

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September 2020

Morus nigra L. leaves improve the meat quality in finishing pigs.

J Anim Physiol Anim Nutr (Berl) 2020 Nov 28;104(6):1904-1911. Epub 2020 Aug 28.

Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Sciences and Technologies, Northwest A&F University, Yangling, China.

This study was conducted to evaluate effects of dietary Mulberry leaves on growth performance, carcass traits and meat quality in finishing pigs. Here, a total of 72 crossbred [(Landrace × Yorkshire) × Duroc] pigs with an average initial body weight of 70.03 ± 0. Read More

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November 2020

The effect of s (Korean fermented barley bran) marination on the physicochemical properties of pork loin.

Food Sci Biotechnol 2020 Sep 3;29(9):1195-1199. Epub 2020 May 3.

Department of Food Science and Technology, College of Life and Applied Sciences, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 58541 Republic of Korea.

is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with and its physicochemical and textural properties were investigated. -marinated pork loin (SMPL) displayed an attractive yellowish-brown overall color. Read More

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September 2020

Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands.

Int J Food Microbiol 2020 Nov 15;333:108791. Epub 2020 Jul 15.

Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands.

The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017-2019 were positive for HEV RNA. Read More

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November 2020

High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing.

Meat Sci 2020 Dec 15;170:108241. Epub 2020 Jul 15.

DIL - Deutsches Institut für Lebensmitteltechnik/German Institute of Food Technologies e. V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address:

In this study, we investigated if the usually discarded trimmings from dry aged beef can be incorporated into raw fermented sausages as a substitute for fresh beef without altering any major characteristics. Dry aged trimmings were subjected to high-pressure processing (600 MPa, 3 min hold) to reduce the bacterial load, achieving a 3-log reduction. HPP-treated dry aged beef trimmings were then incorporated into raw fermented sausages (60% pork and 40% beef). Read More

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December 2020

and Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara's Biotransformation.

Microorganisms 2020 Jul 22;8(8). Epub 2020 Jul 22.

Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800201 Galaţi, Romania.

This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of or a co-culture of and , for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (/) pork lard or 2% (/) freeze-dried okara. Two selected strains, MIUG D5 and ATCC 18942, were further used for the fermentation alone or in a co-culture with MIUG BL2. Read More

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Sheep and Goat Meat Processed Products Quality: A Review.

Foods 2020 Jul 20;9(7). Epub 2020 Jul 20.

Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal.

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Read More

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Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer.

Foods 2020 Jun 24;9(6). Epub 2020 Jun 24.

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Read More

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Characterisation of Classical Enterotoxins, Virulence Activity, and Antibiotic Susceptibility of Isolated from Thai Fermented Pork Sausages, Clinical Samples, and Healthy Carriers in Northeastern Thailand.

J Vet Res 2020 Jun 27;64(2):289-297. Epub 2020 May 27.

National Institute of Health, Department of Medical Sciences, Ministry of Public Health, Nonthaburi, 11000, Thailand.

Introduction: Contamination by of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.

Material And Methods: strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. Read More

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Safety Assessment of a Nham Starter Culture Lactobacillus plantarum BCC9546 via Whole-genome Analysis.

Sci Rep 2020 06 24;10(1):10241. Epub 2020 Jun 24.

National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani, 12120, Thailand.

The safety of microbial cultures utilized for consumption is vital for public health and should be thoroughly assessed. Although general aspects on the safety assessment of microbial cultures have been suggested, no methodological detail nor procedural guideline have been published. Herein, we propose a detailed protocol on microbial strain safety assessment via whole-genome sequence analysis. Read More

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Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds.

Meat Sci 2020 Oct 7;168:108179. Epub 2020 May 7.

IRTA, Food Industries, Finca Camps i Armet, 17121 Monells, Spain. Electronic address:

The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). Read More

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October 2020

Biofilm formation and transfer of a streptomycin resistance gene in enterococci from fermented pork.

J Glob Antimicrob Resist 2020 09 24;22:434-440. Epub 2020 Apr 24.

Division of Hematopoiesis, Joint Research Center for Human Retrovirus Infection & Graduate School of Medical Sciences, Kumamoto University, 2-2-1 Honjo, Chuo-ku, Kumamoto, Japan. Electronic address:

Objectives: Multidrug-resistant (MDR) enterococci are found extensively in food samples. This study characterized the phenotypic virulence factors and the ability of horizontal gene transfer of a streptomycin resistance gene among enterococci isolated from fermented pork.

Methods: Thirty-six MDR enterococci were subjected to screening of gelatinase, biofilm formation at various temperatures (4 °C, 25 °C and 37 °C), clumping ability and conjugation. Read More

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September 2020

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage.

J Food Sci 2020 Apr 28;85(4):1256-1264. Epub 2020 Mar 28.

CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal.

The processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. Read More

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Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology.

Foods 2020 Mar 13;9(3). Epub 2020 Mar 13.

Department of Agriculture, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.

Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn't added (T), reaching values of 10-10 cfu g. Read More

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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

J Food Sci Technol 2020 Mar 18;57(3):1003-1012. Epub 2019 Oct 18.

1Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.

To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. Read More

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Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy.

Meat Sci 2020 May 6;163:108081. Epub 2020 Feb 6.

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.

Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium). Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ripened. In this study, microbial ecology, physic-chemical parameters, and volatile aromatic compounds of Pitina SR and LR, which differ by the duration of ripening processes, were investigated. Read More

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Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.

Foods 2020 Jan 19;9(1). Epub 2020 Jan 19.

Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, Poland.

Grape seeds have been evaluated for use as food ingredients with stabilizing effects in meat technology. A pork neck, inoculated with probiotic monoculture ( LOCK900), was used as the matrix. The study compared the antioxidant potential of grape seed extract to sodium ascorbate. Read More

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January 2020

Antioxidative and Sensory Properties of Fermented by in Pork Patties.

Food Sci Anim Resour 2019 Dec 31;39(6):943-952. Epub 2019 Dec 31.

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

This study was performed to investigate the antioxidative and sensory properties of fermented by in pork patties. The patties were divided into three groups: CON, with no powder; AH, containing 1% powder; and FAH, containing 1% fermented powder. fermented by significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal (p<0. Read More

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December 2019

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions.

Food Microbiol 2020 May 21;87:103385. Epub 2019 Nov 21.

Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy. Electronic address:

The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. Read More

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Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

J Food Sci Technol 2019 Dec 13;56(12):5465-5473. Epub 2019 Aug 13.

1Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000 Brazil.

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains and on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 10/g for FOS.GG, CON, FOS. Read More

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December 2019

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage).

Anim Sci J 2020 Jan-Dec;91(1):e13312. Epub 2019 Nov 15.

Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.

The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. Read More

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September 2020

Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.

Meat Sci 2020 Mar 30;161:107989. Epub 2019 Oct 30.

Applied Food Science Laboratory, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.

Zinc protoporphyrin IX (ZnPP) mainly contributes to the red color of dry cured ham without nitrites/nitrates. Here, we examined the effects of acids used for pH adjustment, pH, and microorganisms on ZnPP formation. The results showed that ZnPP formation and optimal pH were dependent upon the acid type. Read More

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Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer () salami.

Ital J Food Saf 2019 Sep 2;8(3):8195. Epub 2019 Oct 2.

Department of Veterinary Medicine, University of Perugia, Italy.

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical-physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer () meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither nor spp was isolated from the samples. Read More

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September 2019