4 documents found, page 1 of 1
Alentejano and Bísaro pigs: Tradition and innovation – The TREASURE Project
Charneca, R; Freitas, A; Martins, J; Neves, J; Elias, M; Laranjo, M; Nunes, JThe Alentejano pig (AL) and the Bísaro pig (BI) are the two main autochthonous swine breeds of Portugal. Originated from different ancestors they have a similar history across the last century. One hundred years ago AL was the most common swine breed in Portugal, but in the second half of the 20th century both Portuguese breeds undertook a strong population decline that almost led to their extinction. However, ...
The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do A...
Elias, M; Potes, M.E.; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C.“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile. Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacill...
Addition of vinegar to "cabeça de xara" made from Alentejano pig meat increases...
Laranjo, Marta; Potes, M.E.; Elias, M“Cabeça de xara” is a very typical product from Alentejo region. It’s a very particular type of galantine, made from meat, tongue and connective tissue removed from Alentejano pig breed heads. Usually this product has a parallelepiped shape, as those used in the present study, with 40 cm length and 14 cm height. The aim of this study was to evaluate the use of vinegar to increase the products’ shelf life withou...
Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Cho...
Ribeiro, T; Oliveira, M; Fraqueza, M.J; Laukova, A; Elias, M; Tenreiro, R; Barreto, A.S; Semedo-Lemsaddek, TEnterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chourico. Twenty enterococci were isolated from chourico in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiot...