Production of Traditional Mediterranean Meat Products

José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata (Herausgeber)

Buch | Hardcover

186 Seiten

2022 | 1st ed. 2022
Springer-Verlag New York Inc.
978-1-0716-2102-8 (ISBN)

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This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.

Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.

Dry-ripened chorizo.- Sobrasada.- Botifarra.- Morcilla de Burgos.- Salchichón.- Androlla and Botillo.- Dry-cured ham.- Dry-cured lacón.- Dry-cured loin.- Dry-cured cecina.- Salame Felino.- Bresaola.- Pepperoni.- Coppa.- Lukanka.- Sucuk.- Pastırma.- Alheira.- Chouriça de carne.- Entremeada and Paia de Toucinho.- Salpicão and Paio.

Erscheinungsdatum	21.04.2022
Reihe/Serie	Methods and Protocols in Food Science
Zusatzinfo	52 Illustrations, color; 3 Illustrations, black and white; XI, 186 p. 55 illus., 52 illus. in color.
Verlagsort	New York, NY
Sprache	englisch
Maße	178 x 254 mm
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	dry-cured • manufacture process • meat products • Mediterranean products • traditional products
ISBN-10	1-0716-2102-5 / 1071621025
ISBN-13	978-1-0716-2102-8 / 9781071621028
Zustand	Neuware