Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/6623
Title: Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage"
Authors: Bogdanović, Svetlana
Stanković, Slaviša 
Berić, Tanja 
Tomasevic, Igor
Heinz, Volker
Terjung, Nino
Dimkić, Ivica 
Keywords: bacteriobiota;chemical analysis;colorimetric characteristics;metabarcoding analysis;textural parameters;traditional manufacturing;“Pirot ‘ironed’ sausage”
Issue Date: 3-Feb-2023
Rank: M21
Journal: Foods (Basel, Switzerland)
Volume: 12
Issue: 3
Start page: 664
Abstract: 
"Pirot 'ironed' sausage" (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical-chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both cu...
URI: https://biore.bio.bg.ac.rs/handle/123456789/6623
ISSN: 2304-8158
DOI: 10.3390/foods12030664
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