Abstract
Traditional Portuguese sausages (dried, smoked, fermented) are part of the most consumed meat products, particularly in Trás-os-Montes (Ne Portugal), and Alentejo (South Portugal) but widely in all country. There are a large number of different commercial brands on the market with six IGP-labeled products that may show slight differences in formulations and processing methods according to the specifications of each product and region of production. However, PGI label brands establish a set of guarantees that production methods must comply with. Thus, this chapter describes in detail the formulation processes, stages of elaboration with the analysis of the variability in the centesimal physical-chemical composition.
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References
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Acknowledgments
The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
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Teixeira, A., Domínguez, R., da Silva Barretto, A.C., Rey, J.F., Lorenzo, J.M., Rodrigues, S. (2022). Chouriça de Carne. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_19
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DOI: https://doi.org/10.1007/978-1-0716-2103-5_19
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