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- Pereira, Jorge A., et al. Show all 4 Authors
- Food packaging and shelf life 2019 v.20 pp. 100304
- Enterobacteriaceae; Pseudomonas; consumer acceptance; food packaging; lactic acid; lactic acid bacteria; meat products; ready-to-eat foods; sausages; shelf life; spoilage; vacuum packaging
- ... Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in many countries. The aim of this study was to demonstrate that spoilage of MA is multifactorial, involving microbiological, chemical and sensory modifications, which difficult the use of selected single indicators to establish product shelf life and to establish its shelf life based on consumers’ willin ...