Pork Meat Quality And Processed Meat Products Paulo Es Munekata by Paulo E.s. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo 9781000428360, 1000428362 instant download after payment.

The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices.

Pork: Meat Quality and Processed Meat Products

delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products.