Production of Traditional Mediterranean Meat Products / edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.

Format:

Book

Contributor:

Lorenzo, José M., Editor.

Domínguez, Rubén., Editor.

Pateiro, Mirian, Editor.

Munekata, Paulo E.S., Editor.

SpringerLink (Online service)

Series:

Springer Protocols (Springer-12345)

Methods and protocols in food science 2662-9518

Methods and Protocols in Food Science , 2662-9518

Language:

English

Subjects (All):

Food science.

Food Science.

Local Subjects:

Food Science.

Physical Description:

1 online resource (XI, 186 pages) : 55 illustrations, 52 illustrations in color.

Edition:

1st ed. 2022.

Contained In:

Springer Nature eBook

Place of Publication:

New York, NY : Springer US : Imprint: Humana, 2022.

System Details:

text file PDF

Summary:

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.

Contents:

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. .

Other Format:

Printed edition:

ISBN:

978-1-0716-2103-5

9781071621035

Access Restriction:

Restricted for use by site license.