Author: Eduardo Artisanal Charcuterie

Meat emulsion

aditivos-fabricacao-de-salsicha

The meat emulsion consists of the connection (stable suspension) of water and fat with the meat protein. Normally, water and fat are unable to form bonds, and to make this bond possible, an emulsifying agent must be used. Meat protein serves as the “emulsifying agent”, or structure that makes it possible to stabilize these 3 components into a smooth, uniform mass. Myosin, the most abundant protein in meat, is the main encapsulator of fat and water particles. Continue reading Emulsão cárnea

Collagen film capicola

Copa

Coppa or Capicola 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. It can also be made with pork loin, which has much less fat than the neck. Continue reading Copa em filme de colágeno

Oregano extract is a natural antioxidant in meat products

oregano antioxidante

O oregano extract is an efficient antioxidant which can be used in meat products. The finding comes from experiments carried out by researchers from the Faculty of Animal Science and Food Engineering (FZEA) at USP, in Pirassununga, in which the extract was used in meat products based on sheep meat, replacing chemical additives BHT – butylhydroxy-toluene and sodium erythorbate. “These additives are used in meat products and in the food industry in general, as preservatives and antioxidants. But oregano extract achieved equivalent effects.” Continue reading Extrato de orégano é um antioxidante natural em produtos cárneos

How to make homemade sausage

Real sausage is an emulsion of prime meat, fat, seasonings and water. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha caseira

Rancidity or oxidation in food

carne suina gordura

Rancidity or oxidative rancidity is mainly responsible for the deterioration of foods rich in lipids, such as meat, as it results in undesirable changes in the color, flavor, aroma and consistency of the food. Lipid oxidation involves an extremely complex series of chemical reactions that occur between atmospheric oxygen and unsaturated fatty acids in lipids. Continue reading Ranço ou oxidação nos alimentos

Pastrami

pastrami
Pastrami It is a product cured in brine and then smoked and, optionally, before serving it can be cooked slowly until it is very soft, falling apart. The pastrami recipe is very similar to corned beef, as you can use the same cut of beef and the initial process is identical. The difference is in the smoking. Continue reading Pastrami

Corned Beef

corned beef
Corned Beef is a product cured in brine and then slowly cooked until very tender. Many call it “canned meat” or “canned meat”, but this may not be an accurate translation, as the origin of the name comes from the grains of salt originally used in production, which were called “corns of salt”.  Continue reading Corned Beef