Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Alexandru-Ionuț ȘTEFAN, Alexandru-Ionuț CÎRÎC, George SCARLAT, Antoneta-Elena SIMA, Elena-Narcisa POGURSCHI
Dry-cured meat products are highly esteemed by consumers due to their unique sensory profiles and extended shelf life. This study synthesizes recent research to provide a comprehensive overview of the sensory, physicochemical, and microbiological properties of dry-cured products. It explores the interrelationships among these characteristics and their collective influence on product quality. Key parameters analyzed include sensory attributes, moisture content, pH, total aerobic plate count, and populations of lactic acid bacteria. This study offers novel insights into the optimization of maturation processes, based on the latest findings. The outcomes are expected to advance production practices, ensuring superior product quality that aligns with evolving consumer expectations.
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