ArticleHeliyon2021
Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 7 citations in OpenAlex.
- Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.Foods (Basel, Switzerland) · 2024Review
- Physicochemical, microbiological, and sensory characteristics of "Veterinary world · 2023Article
- Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, a
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Registered trials
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