tailieunhanh - Effect of starter cultures and methods of packaging on quality characteristics of pork ham

Wet cured pork hams inoculated with Lactobacillus acidophilus and Micrococcus varians483 had higher total viable count, lactic acid bacteria and Micrococcaceae counts and lower Enterobacteriaceae and coliform counts. pH of the inoculated hams was lower. ERV, WHC and aw decreased significantly with storage period. |