Showing papers by "Marta Hugas published in 2002"

TL;DR: From both a physico-chemical and microbiological point of view, cooked pork ham, dry cured pork ham and marinated beef loin, vacuum-packed and high pressure treated at 600 MPa for 10 min at 30 °C, are substantially equivalent to the same untreated products.

TL;DR: Although Staphylococcus was the genus least sensitive to pressurization, the samples including nisin displayed lower and significantly different counts during the 4°C storage than the rest of the treatments, and nisin was also the bacteriocin capable of maintaining slime-producing lactic acid bacteria below the detection limit.

TL;DR: The capability of the bacteriocinogenic lactic acid bacteria to resist the pasteurization protocol and their interaction with the meat matrix were studied and affected the activity of enterocins by a 2 log 2 AU mL −1 decrease.

TL;DR: In this article, the effect of ingredients used in the manufacture of fermented sausages on the antilisterial performance of the bacteriocinogenic Listeria monocytogenes CTC494 in vitro and in model fermented SAusages was evaluated.