Efecto de los cultivos autóctonos en la producción de Paio, un embutido curado tradicional portugués

In Mediterranean countries, such as Portugal, traditional dry-cured sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load and biogenic amines in end-products, with the purpose to improve the sausages’ safety, without...