Pork (eBook, PDF)

Meat Quality and Processed Meat Products
Redaktion: Munekata, Paulo E. S.; Lorenzo, José M.; Franco, Daniel; Pateiro, Mirian

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 478
• Erscheinungstermin: 2. September 2021
• Englisch
• ISBN-13: 9781000428315
• Artikelnr.: 62284631

Autorenporträt

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.