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Production of Traditional Mediterranean Meat Products

  • Book
  • © 2022

Overview

Editors:
  1. José Manuel Lorenzo

    1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Universidade de Vigo, Área deTecnoloxía dos Alimentos, Facultade de Ciencias, Ourense, Spain

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  2. Rubén Domínguez

    1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

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  3. Mirian Pateiro

    1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

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  4. Paulo E.S. Munekata

    1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

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  • Includes cutting-edge methods and protocols
  • Provides step-by-step detail essential for reproducible results
  • Contains key notes and implementation advice from the experts

Part of the book series: Methods and Protocols in Food Science (MPFS)

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Table of contents (21 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Dry-Ripened Chorizo

    • Irma Caro, Félix Fernández-Soto, Javier Mateo
    Pages 1-10

  3. Sobrasada

    • Gema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Angel Pérez-Alvarez, Alfredo Teixeira et al.
    Pages 11-20

  4. Botifarra

    • Jacint Arnau, Josep Dolcet, Maria Dolors Guàrdia
    Pages 21-27

  5. Morcilla de Burgos

    • Eva María Santos, Ana Díez, Isabel Jaime, Rafael González, Jordi Rovira
    Pages 29-35

  6. Salchichón

    • José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José Manuel Lorenzo, Juana Fernández-López
    Pages 37-47

  7. Androlla and Botillo

    • Rubén Domínguez, Mirian Pateiro, Paulo C. B. Campagnol, Marcelo Rosmini, Paulo E. S. Munekata, Alfredo Teixeira et al.
    Pages 49-56

  8. Dry-Cured Ham

    • Rubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Alvarez, Eva María Santos, Marco Antonio Trindade et al.
    Pages 57-65

  9. Dry-Cured Lacón

    • Laura Purriños, Roberto Bermúdez, Daniel Franco, José Manuel Lorenzo, Javier Carballo
    Pages 67-77

  10. Dry-Cured Loin

    • Rubén Domínguez, Mirian Pateiro, María Elena Sosa-Morales, Jorge Felipe Reyes, Adriana Pazos, Gema Nieto et al.
    Pages 79-85

  11. Dry-Cured Cecina

    • Natalia Ordóñez Gutiérrez, Irma Caro, Javier Mateo
    Pages 87-94

  12. Salame Felino

    • Enrico Novelli, Emanuela Zanardi
    Pages 95-103

  13. Bresaola

    • Pasquale De Palo, Aristide Maggiolino
    Pages 105-110

  14. Pepperoni

    • Aristide Maggiolino, Pasquale De Palo
    Pages 111-116

  15. Coppa

    • Chiara Aquilani, Carolina Pugliese
    Pages 117-123

  16. Lukanka

    • Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, Svetoslav Dimitrov Todorov
    Pages 125-131

  17. Sucuk

    • Güzin Kaban, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya
    Pages 133-141

  18. Pastırma

    • Mükerrem Kaya, Zeynep Feyza Yılmaz Oral, Güzin Kaban
    Pages 143-152

  19. Alheira

    • Alfredo Teixeira, Rubén Domínguez, Jorge Felipe Reyes, José Manuel Lorenzo, Marco Antonio Trindade, Sandra Rodrigues
    Pages 153-159

  20. Chouriça de Carne

    • Alfredo Teixeira, Rubén Domínguez, Andrea Carla da Silva Barretto, Javier F. Rey, José Manuel Lorenzo, Sandra Rodrigues
    Pages 161-167
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Keywords

About this book

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.

Editors and Affiliations

  • Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Universidade de Vigo, Área deTecnoloxía dos Alimentos, Facultade de Ciencias, Ourense, Spain

    José Manuel Lorenzo

  • Centro Tecnológico de la Carne de Galicia, Ourense, Spain

    Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata

Bibliographic Information

  • Book Title: Production of Traditional Mediterranean Meat Products

  • Editors: José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata

  • Series Title: Methods and Protocols in Food Science

  • DOI: https://doi.org/10.1007/978-1-0716-2103-5

  • Publisher: Humana New York, NY

  • eBook Packages: Springer Protocols

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2022

  • Hardcover ISBN: 978-1-0716-2102-8Published: 07 April 2022

  • Softcover ISBN: 978-1-0716-2105-9Published: 06 April 2022

  • eBook ISBN: 978-1-0716-2103-5Published: 06 April 2022

  • Series ISSN: 2662-950X

  • Series E-ISSN: 2662-9518

  • Edition Number: 1

  • Number of Pages: XI, 186

  • Number of Illustrations: 3 b/w illustrations, 52 illustrations in colour

  • Topics: Food Science

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