The Microbiological Safety of Low Water Activity Foods and Spices 2014
DOI: 10.1007/978-1-4939-2062-4_9
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Low-Water Activity Meat Products

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Cited by 8 publications
(7 citation statements)
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“…Moisture (33.8%) and weight loss (33.0%) values in samples from the last stage of ripening obtained by other authors were also comparable with our results, which validates the dehydration process, crucial for guaranteeing the preservation of these kinds of meat products [29]. Regarding aW, this parameter is crucial for the safety of this kind of product, since values below 0.9 ensure a stable product at room temperature, limiting the growth of spoilage and pathogenic bacteria [30]. The obtained values in the final product (0.875 ± 0.01) ensure the safety of our sausages.…”
Section: Discussionsupporting
confidence: 91%
“…Moisture (33.8%) and weight loss (33.0%) values in samples from the last stage of ripening obtained by other authors were also comparable with our results, which validates the dehydration process, crucial for guaranteeing the preservation of these kinds of meat products [29]. Regarding aW, this parameter is crucial for the safety of this kind of product, since values below 0.9 ensure a stable product at room temperature, limiting the growth of spoilage and pathogenic bacteria [30]. The obtained values in the final product (0.875 ± 0.01) ensure the safety of our sausages.…”
Section: Discussionsupporting
confidence: 91%
“…High sodium content is of particular importance for processed, dried or cured meats that traditionally rely on the addition of sodium chloride (NaCl) during processing to help flavor and preserve the meat. Salt contributes to the decrease in water activity (a w ) by drawing water out of the meat, limiting the amount of free water available for microbial growth as well as influencing the overall flavor, appearance, and texture of the product [6]. The addition of salts to dried meats can aid in interference with bacterial cellular mechanisms thus reducing the rate of bacterial growth [7].…”
Section: Introductionmentioning
confidence: 99%
“…The water activity (a w ) is defined as the ratio of the vapor pressure of water in food (p) to the vapor pressure of pure water (p0) at the same temperature ( 21 ). In dried products, the a w contents are often less than 0.7 as it is responsible for microbiological stability to prevent microbial growth ( 76 ). In the study of beef jerky, all drying processes of meat, such as air-dried and sun-dried, achieved low a w with values of less than 0.75, in which signifies low water contents ( 75 ).…”
Section: Physicochemical Characteristicsmentioning
confidence: 99%
“…The presence of NaCl in high amounts will lower the meat’s free water content, resulting in a lower a w value. Moreover, the presence of active water may be more significant for food stability than the overall amount of water in the food ( 76 ). Furthermore, lipid oxidation is most significant at very high and very low a w as there is efficient movement of pro-oxidants, in which oxidation increases in the latter ( 76 ).…”
Section: Physicochemical Characteristicsmentioning
confidence: 99%