Production of Traditional Mediterranean Meat Products

ISBN-13: 9781071621059 / Angielski

José Manuel Lorenzo; Rubén Domínguez; Mirian Pateiro

Spis treści

1. Dry-ripened chorizo

Irma Caro, Félix Fernández-Soto, and Javier Mateo

 

2. Sobrasada

Gema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Ángel Pérez-Álvarez, Alfredo Teixeira and José M. Lorenzo

 

3. Botifarra

Jacint Arnau, Josep Dolcet, and Maria Dolors Guàrdia

 

4. Morcilla de Burgos

Eva María Santos, Ana Díez, Isabel Jaime, Rafael González, and Jordi Rovira

 

5. Salchichón

José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José M. Lorenzo, and Juana Fernández-López

 

6. Androlla and Botillo

Rubén Domínguez, Mirian Pateiro, Paulo C.B. Campagnol, Marcelo Rosmini, Paulo E.S. Munekata, Alfredo Teixeira, and José M. Lorenzo

 

7. Dry-cured ham

Rubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Álvarez, Eva María Santos, Marco Antonio Trindade, Paulo E. S. Munekata, and José M. Lorenzo

 

8. Dry-cured lacón

Laura Purriños, Roberto Bermúdez, Daniel Franco, José M. Lorenzo, and Javier Carballo

 

9. Dry-cured loin

Rubén Domínguez, Mirian Pateiro, María Elena Sosa-Morales, Jorge Felipe Reyes, Adriana Pazos, Gema Nieto, Paulo E.S. Munekata, and José M. Lorenzo

 

10. Dry-cured cecina

Natalia Ordóñez Gutiérrez, Irma Caro, and Javier Mateo

 

11. Salame Felino

Enrico Novelli, and Emanuela Zanardi

 

12. Bresaola

Pasquale De Palo, and Aristide Maggiolino

 

13. Pepperoni

Aristide Maggiolino, and Pasquale De Palo

 

14. Coppa

Chiara Aquilani, and Carolina Pugliese

 

15. Lukanka

Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, and Svetoslav Dimitrov Todorov

 

16. Sucuk  

Güzin Kaban, Zeynep Feyza Yılmaz Oral, and Mükerrem Kaya

 

17. Pastırma

Mükerrem Kaya, Zeynep Feyza Yılmaz Oral, and Güzin Kaban

 

18. Alheira

Alfredo Teixeira, Rubén Domínguez, Jorge Felipe Reyes, José M. Lorenzo, Marco Antonio Trindade, and Sandra Rodrigues

 

19. Chouriça de carne

Alfredo Teixeira, Rubén Domínguez, Andrea Carla da Silva Barretto, Javier F. Rey, José M. Lorenzo, and Sandra Rodrigues

 

20. Entremeada and Paia de Toucinho

Marta Laranjo, Miguel Elias, Luís Patarata, and Maria João Fraqueza

 

21. Salpicão and Paio  

Maria João Fraqueza, Marta Laranjo, Miguel Elias, and Luís Patarata

Blurb

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.