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Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.
J Food Sci
March 2015
Dept. of Food Engineering, Inst. Superior de Engenharia, Univ. of Algarve, Campus da Penha, Estrada da Penha, 8005-139, Faro, Portugal; CEER - Biosystems Engineering, Tapada da Ajuda, 1349-017, Lisbon, Portugal.
Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L.
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