Luis Patarata

Montes, 5000801, Portugal

Last Updated: 09/26/2026

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Found 23 publications

Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.

Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.

Journal: Meat science

Published: September 15, 2025

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage.

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage.

Journal: Meat science

Published: August 01, 2025

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts.

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts.

Journal: Meat science

Published: September 06, 2024

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Journal: Meat science

Published: February 14, 2024

Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming.

Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming.

Journal: Animals : an open access journal from MDPI

Published: November 28, 2023

The effects of different immunocastration protocols on meat quality traits and boar taint compounds in male Bísaro pigs.

The effects of different immunocastration protocols on meat quality traits and boar taint compounds in male Bísaro pigs.

Journal: Theriogenology

Published: August 02, 2023

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed.

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed.

Journal: Foods (Basel, Switzerland)

Published: January 28, 2023

The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat.

The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat.

Journal: Foods (Basel, Switzerland)

Published: June 27, 2022

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products.

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products.

Journal: Meat science

Published: January 27, 2022

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.

Journal: Foods (Basel, Switzerland)

Published: December 10, 2021

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella.

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella.

Journal: Foods (Basel, Switzerland)

Published: December 07, 2021

Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products.

Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products.

Journal: Foods (Basel, Switzerland)

Published: November 04, 2021

Showing 1-12 of 23

Last Updated: 09/26/2026