{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T22:40:07Z","timestamp":1776292807128,"version":"3.50.1"},"reference-count":80,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,5,12]],"date-time":"2020-05-12T00:00:00Z","timestamp":1589241600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["GO77 PDR2020-1.0.1-FEADER-0313"],"award-info":[{"award-number":["GO77 PDR2020-1.0.1-FEADER-0313"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["Project UIDB\/CVT\/00772\/2020"],"award-info":[{"award-number":["Project UIDB\/CVT\/00772\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 \u00b1 1 \u00b0C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour\/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour\/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.<\/jats:p>","DOI":"10.3390\/foods9050621","type":"journal-article","created":{"date-parts":[[2020,5,12]],"date-time":"2020-05-12T10:53:55Z","timestamp":1589280835000},"page":"621","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage"],"prefix":"10.3390","volume":"9","author":[{"given":"Rita","family":"Silva","sequence":"first","affiliation":[{"name":"Escola de Ci\u00eancias Agr\u00e1rias e Veterin\u00e1rias (ECAV), Universidade de Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal"}]},{"given":"Jorge","family":"Pereira","sequence":"additional","affiliation":[{"name":"Campus da Penha, Estrada da Penha, Universidade do Algarve, Instituto Superior de Engenharia, 8005-139 Faro, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal"}]},{"given":"Margarida","family":"Rouxinol","sequence":"additional","affiliation":[{"name":"Irm\u00e3os Monteiro S.A., 3830-527 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4662-9408","authenticated-orcid":false,"given":"Luis","family":"Patarata","sequence":"additional","affiliation":[{"name":"Escola de Ci\u00eancias Agr\u00e1rias e Veterin\u00e1rias (ECAV), Universidade de Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal"},{"name":"CECAV\u2014Center of Studies in Animal and Veterinary Science, 5000-081 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.5713\/ajas.18.0903","article-title":"Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin","volume":"32","author":"Kim","year":"2019","journal-title":"Asian Australas. 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