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Mutz YS, Rosario DKA, Castro VS, et al. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in . Foods. 2019;8(12)doi: 10.3390/foods8120603.
Mutz, Y. S., Rosario, D. K. A., Castro, V. S., Bernardes, P. C., Paschoalin, V. M. F., & Conte-Junior, C. A. (2019). Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in . Foods (Basel, Switzerland), 8(12), . https://doi.org/10.3390/foods8120603
Mutz, Yhan S, et al. "Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in ." Foods (Basel, Switzerland) vol. 8,12 (2019). doi: https://doi.org/10.3390/foods8120603
Mutz YS, Rosario DKA, Castro VS, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in . Foods. 2019 Nov 21;8(12). doi: 10.3390/foods8120603. PMID: 31766476; PMCID: PMC6963427.
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Foods. 2019 Nov 21;8(12). doi: 10.3390/foods8120603.

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in .

Foods (Basel, Switzerland)

Yhan S Mutz, Denes K A Rosario, Vinicius S Castro, Patricia C Bernardes, Vania M F Paschoalin, Carlos A Conte-Junior

Affiliations

  1. Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil.
  2. Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil.
  3. Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil.
  4. Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre 29500-000, ES, Brazil.
  5. National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro 21040-900, RJ, Brazil.

PMID: 31766476 PMCID: PMC6963427 DOI: 10.3390/foods8120603

Abstract

This study assessed if exposure of foodborne

Keywords: acid tolerance response; brazilian dry-cured loin; consumer safety; hurdle technology; response surface methodology; rte meat product

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