INVESTIGADORES
FADDA Silvina Graciela
capítulos de libros
Título:
Lactic acid bacteria as agents to improve sensorial and hygenic quality of meat and meat products
Autor/es:
FADDA, S; 1.VIGNOLO G
Libro:
Control of Meat Quality
Editorial:
Research Singpost
Referencias:
Lugar: Kerala; Año: 2011; p. 239 - 263
Resumen:
This chapter addresses recent data about LAB as the main protagonists of quality in meat and meat products, acting both as starter and biopreservatives cultures improving sensory and safety. The role of LAB in peptides generation from meat protein hydrolysis in fermented sausages with impact on flavor as well as the proteomic approach as a means to select highly competitive meat-borne LAB strains for quality improvement and the production of antimicrobial peptides as a strategy for safety assurance of meat products are here discussed.