Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

R Gonzalez-Tenorio; Beatriz Fonseca; Irma Caro; A Fernandez-Diez; Victor Kuri; Sergio Soto; Javier Mateo

doi:10.1016/j.meatsci.2013.03.017

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a_w values under modified atmosphere

R Gonzalez-Tenorio, Beatriz Fonseca, Irma Caro, A Fernandez-Diez, Victor Kuri, Sergio Soto, Javier Mateo^*

^*Corresponding author for this work

School of Biological and Marine Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	369-375
Number of pages	0
Journal	Meat Science
Volume	94
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2013.03.017
Publication status	Published - 2013

Keywords

Tyramine
Fermented meat
Sausage storage
Chorizo
Sausage packaging

Access to Document

10.1016/j.meatsci.2013.03.017

Cite this

@article{cd92900f451745eb830a83495e55c496,

title = "Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere",

keywords = "Tyramine, Fermented meat, Sausage storage, Chorizo, Sausage packaging",

author = "R Gonzalez-Tenorio and Beatriz Fonseca and Irma Caro and A Fernandez-Diez and Victor Kuri and Sergio Soto and Javier Mateo",

year = "2013",

doi = "10.1016/j.meatsci.2013.03.017",

language = "English",

volume = "94",

pages = "369--375",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier B.V.",

number = "3",

}

TY - JOUR

T1 - Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

AU - Gonzalez-Tenorio, R

AU - Fonseca, Beatriz

AU - Caro, Irma

AU - Fernandez-Diez, A

AU - Kuri, Victor

AU - Soto, Sergio

AU - Mateo, Javier

PY - 2013

Y1 - 2013

KW - Tyramine

KW - Fermented meat

KW - Sausage storage

KW - Chorizo

KW - Sausage packaging

U2 - 10.1016/j.meatsci.2013.03.017

DO - 10.1016/j.meatsci.2013.03.017

M3 - Article

SN - 0309-1740

VL - 94

SP - 369

EP - 375

JO - Meat Science

JF - Meat Science

IS - 3

ER -