Aplicación de electrones acelerados a jamón curado deshuesadoeliminación de listeria monocytogenes y detección de marcadores del tratamiento
- Lucas López, Juan Raúl
- María Dolores Selgas Cortecero Zuzendaria
- María Concepción Cabeza Zuzendaria
Defentsa unibertsitatea: Universidad Complutense de Madrid
Fecha de defensa: 2021(e)ko urtarrila-(a)k 28
- Gonzalo Doroteo García de Fernando Minguillón Presidentea
- Manuela Fernández Álvarez Idazkaria
- Margarita Medina Fernández-Regatillo Kidea
- Francisco Javier Carballo García Kidea
- J. J. Córdoba Kidea
Mota: Tesia
Laburpena
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...