ArticleMolecules (Basel, Switzerland)2023
An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Application of sage and ginger extracts in dry fermented salami.Food chemistry: X · 2025Article
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.Foods (Basel, Switzerland) · 2025Article
- Application ofInternational journal of food science · 2025Article
- Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.Frontiers in chemistry · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (
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