Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage.

ABSTRACT: Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of mo

SUBMITTER: Silva R 

PROVIDER: S-EPMC7278872 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature