From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo
Inhaltsangabe
Pig: Breeds, Production, Meat Quality and Market. An Overview. Dry-Cured Ham. Dry-cured shoulder "Lacón": Manufacture process, chemical composition and shelf life. Fresh Pork Sausage: Manufacture Process, Chemical Composition and Shelf Life. Chorizo and chouriço de carne: varieties, composition, making process, and shelf life. Pork Sausages in Asia. Traditional pork sausages elaborate in Serbia: manufacture process, chemical composition and shelf life. Development of innovative dry-cured product from pork shoulder. The "Cuore Di Spalla" case of study: salting time optimization according to the employed crossbreed. Traditional pork sausages elaborate in Bulgaria - composition and shelf life. Traditional pork sausages elaborate in Brazil - Manufacture, Process, Chemical Composition and Shelf Life. Indian Traditional Pork Products and their Quality Attributes. Italian Salami: a Comprehensive Analysis. Salchichón (Spanish dry-cured sausage): An integral point of view through culture, technology and innovation aspects. Manufacture of whole muscle cook-in ham. Bacon: The processing, shelf life, and macronutrient composition of bacon manufactured from pork bellies. Bologna sausages: manufacture process, physicochemical composition, and shelf life. "Morcilla" and "butifarra" sausage: manufacture process, chemical composition and shelf life. Morcela de Arroz sausage: manufacture process, chemical composition and shelf life.
Pig: Breeds, Production, Meat Quality and Market. An Overview. Dry-Cured Ham. Dry-cured shoulder "Lacón": Manufacture process, chemical composition and shelf life. Fresh Pork Sausage: Manufacture Process, Chemical Composition and Shelf Life. Chorizo and chouriço de carne: varieties, composition, making process, and shelf life. Pork Sausages in Asia. Traditional pork sausages elaborate in Serbia: manufacture process, chemical composition and shelf life. Development of innovative dry-cured product from pork shoulder. The "Cuore Di Spalla" case of study: salting time optimization according to the employed crossbreed. Traditional pork sausages elaborate in Bulgaria - composition and shelf life. Traditional pork sausages elaborate in Brazil - Manufacture, Process, Chemical Composition and Shelf Life. Indian Traditional Pork Products and their Quality Attributes. Italian Salami: a Comprehensive Analysis. Salchichón (Spanish dry-cured sausage): An integral point of view through culture, technology and innovation aspects. Manufacture of whole muscle cook-in ham. Bacon: The processing, shelf life, and macronutrient composition of bacon manufactured from pork bellies. Bologna sausages: manufacture process, physicochemical composition, and shelf life. "Morcilla" and "butifarra" sausage: manufacture process, chemical composition and shelf life. Morcela de Arroz sausage: manufacture process, chemical composition and shelf life.
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