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Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

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Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

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Zhang, J.; Wu, Z.; Wang, W.; Hou, B.; Bai, T.; Wen, Y.; Ji, L.... (2023). Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture. World Rabbit Science. 31(3):191-200. https://doi.org/10.4995/wrs.2023.19015

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Título: Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture
Autor: Zhang, Jiamin Wu, Zhoulin Wang, Wei Hou, Bo Bai, Ting Wen, Yu Ji, Lili Zhang, Rui
Fecha difusión:
Resumen:
[EN] Starter cultures can help improve the quality and safety of traditional fermented meat products. This work was conducted to evaluate the effects of the inoculum of Staphylococcus xylosus on the quality characteristics ...[+]
Palabras clave: Cured rabbit product , Starter culture , Staphylococcus xylosus , Physicochemical properties , Volatile flavor compounds
Derechos de uso: Reconocimiento - No comercial - Compartir igual (by-nc-sa)
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2023.19015
Editorial:
Universitat Politècnica de València
Versión del editor: https://doi.org/10.4995/wrs.2023.19015
Código del Proyecto:
info:eu-repo/grantAgreement/Sichuan Province Science and Technology Support Program/CARS-43/2021ZHCG0050
Agradecimientos:
This study was supported by the Earmarked Fund for China Agricultural Industry Research System (CARS-43) and the Sichuan Science and Technology Programme (2021ZHCG0050).
Tipo: Artículo

References

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