title: Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.
abstract: The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering.
authors.affiliation: L'Equipe de Recherche Biotechnologies et Génie des Biomolécules, La Faculté des Sciences et Techniques de Tanger, L'Université Abdel Malek Essaâdi, 90000 Tanger, Maroc.
authors.forename: Sanâa
authors.initials: S
authors.lastname: Cherroud
authors.affiliation: Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain.
authors.forename: Aida
authors.initials: A
authors.lastname: Cachaldora
authors.affiliation: Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain.
authors.forename: Sonia
authors.initials: S
authors.lastname: Fonseca
authors.affiliation: L'Equipe de Recherche Biotechnologies et Génie des Biomolécules, La Faculté des Sciences et Techniques de Tanger, L'Université Abdel Malek Essaâdi, 90000 Tanger, Maroc.
authors.forename: Amin
authors.initials: A
authors.lastname: Laglaoui
authors.affiliation: Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Carballo
authors.affiliation: Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain. Electronic address: inmatec@uvigo.es.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Franco
mesh_terms: D000818:Animals; D002212:Capsicum / Q000737:chemistry; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003890:Desiccation; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D017365:Spices / Q000032:analysis*; D013210:Staphylococcus / Q000145:classification / Q000302:isolation & purification
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D017673:Sodium Chloride, Dietary
keywords: Dry-cured Halal goat meat; Lactobacillus; Olive oil and paprika; Salting time; Species-specific PCR; Staphylococcus