Aplicación de electrones acelerados a jamón curado deshuesadoeliminación de listeria monocytogenes y detección de marcadores del tratamiento

Resum

Dry-cured ham is a meat product highly appreciated for its sensory characteristics and for being a microbiologically safe food; its low aw (≤0.92) and its high concentration of salt restrict the growth of most microorganisms. In Spain, this product is traditionally marketed as bone-in ham with the hoof, but currently there is a growing trend in demand for the boned product, especially for export. However, the boning process involves additional post-processing handling, which increases the risk of contamination with microorganisms from the industrial environment, such as Listeria monocytogenes...