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Author:   Paulo E.S. Munekata ,  Mirian Pateiro ,  Daniel Franco ,  José M. Lorenzo
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.766kg
ISBN:  

9780367341237

ISBN 10:   0367341239
Pages:   458
Publication Date:   03 September 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

"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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Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo

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