{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T20:07:57Z","timestamp":1782936477447,"version":"3.54.5"},"reference-count":85,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T00:00:00Z","timestamp":1774310400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"crossref","award":["0100_TID4AGRO_4_E"],"award-info":[{"award-number":["0100_TID4AGRO_4_E"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Painho de Porco Preto is a traditional product of the Alentejo region, made with cuts of Alentejano autochthonous breed pigs. The objective of this study was to evaluate how different storage temperatures (4 \u00b0C and room temperature (20 \u00b1 2 \u00b0C)) could influence the quality and safety of the sliced vacuum-packed Painho de Porco Preto, throughout 6 months of storage. Analyses included physicochemical parameters, microbiological, and sensory analysis. Throughout storage, the product showed low TBARS values (&lt;3 MDA\/kg) and stable tocopherol levels under both storage conditions, although the samples at room temperature performed slightly better. aw and pH values were higher for samples stored at 4 \u00b0C, which influenced the results of some parameters. Color coordinate b* had an increase in values by the end of storage for the fat portion of the slices, but the rest of the parameters stayed stable. Nitrate\/nitrite contents remained within expected ranges for dry-cured sausages. Microbiological analyses confirmed the absence of major pathogens during the study period, while variations in growth were observed depending on storage temperature. In sum, the results indicate that sliced vacuum-packaged Painho de Porco Preto can maintain acceptable quality and safety for 6 months at room temperature. These findings provide useful information for the meat industry by supporting the optimization of storage strategies and shelf-life management for sliced traditional dry-cured sausages.<\/jats:p>","DOI":"10.3390\/foods15071119","type":"journal-article","created":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T12:58:59Z","timestamp":1774357139000},"page":"1119","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Painho de Porco Preto)"],"prefix":"10.3390","volume":"15","author":[{"given":"Sofia","family":"Trindade","sequence":"first","affiliation":[{"name":"MED Mediterranean Institute for Agriculture, Environment and Development & CHANGE Global Change and Sustainability Institute, Institute for Advanced Studies and Research, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7442-6456","authenticated-orcid":false,"given":"Ana Cristina","family":"Agulheiro-Santos","sequence":"additional","affiliation":[{"name":"MED Mediterranean Institute for Agriculture, Environment and Development & CHANGE Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2432-2373","authenticated-orcid":false,"given":"Alberto","family":"Ortiz","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1987-4501","authenticated-orcid":false,"given":"Luc\u00eda","family":"Le\u00f3n","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0958-3225","authenticated-orcid":false,"given":"Maria","family":"Freire","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6409-3865","authenticated-orcid":false,"given":"David","family":"Tejerina","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"additional","affiliation":[{"name":"MED Mediterranean Institute for Agriculture, Environment and Development & CHANGE Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.foodcont.2015.03.018","article-title":"Effects of Genotype, Salt Content and Calibre on Quality of Traditional Dry-Fermented Sausages","volume":"56","author":"Laranjo","year":"2015","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"912","DOI":"10.1016\/j.foodchem.2007.08.046","article-title":"Biogenic Amines in Traditional Fermented Sausages Produced in Selected European Countries","volume":"107","author":"Garriga","year":"2008","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Taormina, P.J., and Hardin, M.D. (2021). 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