The more than one hundred titles of pork cuts that are part of this manual certainly do not exhaust the dynamic subject of the gastronomic uses of this admirable animal protein. Through this work, however, the Brazilian Association of Pig Breeders (ABCS) uncovers a new and vigorous universe of uses in the Brazilian market for a product that is already globally renowned. Continue reading Manual Brasileiro de Cortes Suínos
I believe that all charcuterie lovers would like to bring hams from Spain, sausages from Germany or salami from Italy. But how does this import work, is it possible to bring these products for personal consumption? Yes! Continue reading Posso trazer produtos de origem animal do exterior?
The muscle is made up of a structural unit, the fiber, and a functional unit, the sarcomere. There are three basic types of muscles, skeletal striatum, cardiac striatum and visceral voluntary muscle. Continue reading Ciência da carne
Firstly, it is important to highlight that the most relevant seasoning is salt, which is not just a seasoning, but also a functional additive, as in addition to imparting flavor and helping with the perception of taste, salt also has some special properties in meat. I will leave a suggestion for a seasoning mix, but I will focus on explaining the use of salt.
Continue reading Como temperar carne de churrascoThis Normative Instruction was REVOKED BY RDC 272 of 2019
Annex to MAPA Normative Instruction 51/2006 on the limits of use of food additives for meat products. Sodium nitrite, sodium nitrate, other preservatives, stabilizers, flavorings, colorings, flavor enhancers, humectants, acidulants, acidity regulators and antioxidants.
In doubt about how much to use of each additive? Use the Food Additive Calculator
Firstly, the wood must be dry, rigid/dense, without bark and not contain resin or other chemicals such as varnish. Burning the resin and chemicals used to treat wood can generate components that are dangerous to health. Continue reading Quais madeiras usar para defumar alimentos
These additives are used to reduce oxidation and consequently help maintain the color and avoid the rancid flavor resulting from oxidation. They also accelerate the healing process by interacting with sodium nitrite, which reacts with myoglobin in muscle tissue, generating the reddish color typical of cured products. Its usage is generally 0.01% of citric acid and 0.05% of sodium erythorbate for the weight of the meat. Continue reading Aditivos mais utilizados em embutidos
Manufacturing Manual – BRC Ingredients.
Recipes and procedures for the production of sausages and other charcuterie products.
Copa or Coppa is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy.
I recommend reading the last recipe, which is the COLLAGEN FILM COPPA.
Transglutaminase is known as meat glue. It enables radical creations in the kitchen by uniting different pieces of proteins, even from different sources, into uniform pieces. In the kitchen and in industry, it opens up a range of unique features and possibilities. Continue reading Transglutaminase ou cola de carne
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