Pork: Meat Quality and Processed Meat Products
Autor Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, Jose M. Lorenzoen Limba Engleză Hardback – 3 sep 2021
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Specificații
ISBN-13: 9780367341237
ISBN-10: 0367341239
Pagini: 478
Ilustrații: 73 Tables, black and white; 8 Line drawings, color; 29 Line drawings, black and white; 39 Halftones, color; 5 Halftones, black and white; 47 Illustrations, color; 34 Illustrations, black and white
Dimensiuni: 156 x 234 x 27 mm
Greutate: 0.77 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 0367341239
Pagini: 478
Ilustrații: 73 Tables, black and white; 8 Line drawings, color; 29 Line drawings, black and white; 39 Halftones, color; 5 Halftones, black and white; 47 Illustrations, color; 34 Illustrations, black and white
Dimensiuni: 156 x 234 x 27 mm
Greutate: 0.77 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
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Public țintă
Professional ReferenceCuprins
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.
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.
Notă biografică
Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo
Descriere
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.