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Journal Abstract Search

254 related items for PubMed ID: 21664056

  • 1. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL, Sebranek JG, Rust RE, Mendonca A.
    Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056
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  • 3. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Jun; 72(5):S324-32. PubMed ID: 17995750
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  • 6. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.
    Myers K, Cannon J, Montoya D, Dickson J, Lonergan S, Sebranek J.
    Meat Sci; 2013 May; 94(1):69-76. PubMed ID: 23391864
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  • 11. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Toldrá F.
    Meat Sci; 2012 Jul; 91(3):378-81. PubMed ID: 22417729
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  • 12. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ.
    Meat Sci; 2011 Jun; 88(2):311-8. PubMed ID: 21303726
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  • 17. Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite.
    Wu J, Acuff J, Waterman K, Ponder M.
    J Food Prot; 2021 Feb 01; 84(2):286-290. PubMed ID: 33003208
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  • 18. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG, Kenneally PM, Arendt EK.
    Int J Food Microbiol; 2004 Jun 01; 93(2):219-30. PubMed ID: 15135960
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  • 20. Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham.
    Bosse Née Danz R, Gibis M, Schmidt H, Weiss J.
    Food Res Int; 2016 Jul 01; 85():113-120. PubMed ID: 29544826
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