Journal
FOOD MICROBIOLOGY
Volume 24, Issue 6, Pages 618-623Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2006.12.007
Keywords
microbiological characterisation; chemical properties; traditional smoked sausages; Vinhais; Salpicao de Vinhais; Chourica de Vinhais
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Chourica de Vinhais and Salpicao de Vinhais are traditional smoked naturally fermented meat products produced in the North of Portugal, Tras-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland. (c) 2007 Elsevier Ltd. All rights reserved.
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