Mejora de la seguridad alimentaria en productos cárnicos listos para el consumo mediante la aplicación combinada de tecnologías de conservación emergentes

  1. Marcos Muntal, Begonya
Supervised by:
  1. María Teresa Aymerich Calvet Director
  2. Josep Maria Monfort Bolívar Director
  3. Margarita Garriga Director

Defence university: Universitat de Girona

Fecha de defensa: 10 September 2007

Committee:
  1. Mercedes Maqueda Abreu Chair
  2. Dolors Parés Oliva Secretary
  3. Jordi Rovira Carballido Committee member
  4. Margarita Medina Fernández-Regatillo Committee member
  5. Cristina Nerín de la Puerta Committee member

Type: Thesis

Teseo: 139028 DIALNET lock_openTDX editor

Abstract

The growing demand of minimally processed ready to eat food products raises a challenge for the food safety and has derived in the development of mild treatments effective to inhibit microbial growth without damaging food quality. The articles collected in this work studied the application of some strategies consisting of a combination of hurdles to inhibit microbial growth in order to improve the safety of ready to eat meat products. On one hand, the combined effect of high pressure processing and addition of starter cultures to improve the safety of low acid fermented sausages (fuet and chorizo) was assessed. On the other hand, the combination of high pressure processing and addition of natural antimicrobials (lactate-diacetate and enterocins), added directly or included in antimicrobial packaging, in order to reduce the risk of L. monocytogenes during storage of sliced cooked ham was evaluated.