Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

Summary Cabeça de xara is a traditional ready‐to‐eat meat product ( RTEMP ) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes , in order to increase the shelf‐life of cabeça de xara . Physicochemical (fatty acids and biogenic amines profiles), microbiological...