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

  1. Lucas López, Juan Raúl
Dirixida por:
  1. María Dolores Selgas Cortecero Director
  2. María Concepción Cabeza Director

Universidade de defensa: Universidad Complutense de Madrid

Fecha de defensa: 28 de xaneiro de 2021

Tribunal:
  1. Gonzalo Doroteo García de Fernando Minguillón Presidente
  2. Manuela Fernández Álvarez Secretaria
  3. Margarita Medina Fernández-Regatillo Vogal
  4. Francisco Javier Carballo García Vogal
  5. J. J. Córdoba Vogal
Departamento:
  1. Farmacia Galénica y Tecnología Alimentaria

Tipo: Tese

Teseo: 154111 DIALNET lock_openDocta Complutense editor

Resumo

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...