Microbiological and Physicochemical Profile of Traditionally Produced <i>Chouriça de Carne</i> Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups

Microbiological and Physicochemical Profile of Traditionally Produced <i>Chouriça de Carne</i> Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups

The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage <i>chouriça de carne</i> samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how...

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Bibliographic Details
Main Authors: Ana Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, Ursula Gonzales-Barron
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
dry fermented sausage
quality
safety
pathogens
proximate composition
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/13/22/3705
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