Physico‐chemical, biochemical and microbiological changes of Kumpia wieprzowa during ripening

Purpose – The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder without fore‐shank.Design/methodology/approach – Afte...

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Veröffentlicht in:	British food journal (1966) 2013-01, Vol.115 (8), p.1187-1196
Hauptverfasser:	Węsierska, Ewelina, Szołtysik, Marek, Palka, Krystyna, Lipczyńska, Agnieszka, Lipczyńska‐Szlaur, Ewelina
Format:	Artikel
Sprache:	eng
Schlagworte:	Aromatic compounds Biochemistry Fatty acids Fermentation Laboratories Lactobacillaceae Lipids Lists Meat products Microbiology Microorganisms Moisture content Pork Proteins Ripening Shoulders Small kitchen appliances Technological change Variance analysis Water Water content
Online-Zugang:	Volltext
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