Production of Traditional Mediterranean Meat Products

by Josï Manuel Lorenzo (Editor), Rubïn Domïnguez (Editor), Mirian Pateiro (Editor), Paulo E.S. Munekata (Editor)

Overview

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.

Product Details

ISBN-13:	9781071621059
Publisher:	Springer US
Publication date:	04/06/2022
Series:	Methods and Protocols in Food Science
Edition description:	1st ed. 2022
Pages:	186
Product dimensions:	7.01(w) x 10.00(h) x (d)

Table of 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.