The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
An evaluation and comparison was made of the microflora present in the raw material and in the cured, fermented and dried, meat products of cattle, wild boar, deer, goat and horse. The technological process used is analogous to that for the beef product `bresaola'. The microbiological status of the raw material is characterised by the presence of contaminating microflora that is common to thawed and...