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

This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d. PMID: 31948626 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/31948626?dopt=Abstract

Source: Food Microbiology - January 19, 2020 Category: Food Science Authors: Settanni L, Barbaccia P, Bonanno A, Ponte M, Di Gerlando R, Franciosi E, Di Grigoli A, Gaglio R Tags: Food Microbiol Source Type: research