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- Novelli, Enrico; Fasolato, Luca; Cardazzo, Barbara; Carraro, Lisa; Taticchi, Agnese; Balzan, Stefania
- Italian journal of food safety 2014 v.3 no.3
- peroxide value, etc ; Staphylococcus; antioxidant activity; ground meat; lipid peroxidation; manufacturing; meat; meat aging; milling byproducts; multiple strain starters; oleuropein; oxidation; pH; phenol; refrigerators; salami; slicing; storage time; vegetation; water activity; Show all 20 Subjects
- ... A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cu ...
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