Eva M. Santos

TL;DR: The use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry are given.

TL;DR: It seems that S. xylosus type 5, showing nitrate reductase and urease activity, low-moderate proteolytic and lipolytic activities and not producing acetoin would be suitable as a starter culture.

TL;DR: In this article, the authors studied the relationship between instrumental and sensory textural properties of chorizo with different levels of glucose (0.1, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22, and P208) and found that starter culture and concentration of glucose had a highly significant effect on pH.

TL;DR: In this paper, the production of biogenic amines in chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied.

TL;DR: The knowledge of specific spoilage bacteria of "morcilla de Burgos" will be useful to design new preservation methods to extend the shelf-life of this product and show a quite good correlation with phenotypic methods.