The names of cuts of meat cattle in English vary depending on the region. We have created a list of translation of the most common types of beef cuts in English.
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Salami appetizer, homemade salami ready in 3 days. This salami was made by hand, using just 6 ingredients and was ready in 3 days. Anyone can do it at home without using sophisticated equipment. It is essential to use a reduced caliber casing (low diameter) so that the salami can dry quickly.
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Chistorra Navarra or Txistorra Navarra. It is a Spanish sausage made with pork meat and fat, salt, garlic and paprika (Spanish pepper). Typical of the Basque-Navarre region, in northern Spain, it is part of the classic Pintxos and Tapas Españolas. It is consumed grilled, roasted or fried. A great option for the barbecue.
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A Lincolnshire sausage It is made with pork and originates in the English county of Lincolnshire. A widely available variety in most UK butchers and supermarkets, the sausage is commonly dominated by sage, rather than the spicier flavor balance found in other English regional sausages such as Cumberland sausage.
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O codeguim or cudiguim is a variation brought to Brazil by Italian immigrants from cotechino, which is originally from Modena and follows controlled designation of origin (IGP) regulations. By regulation, the cotechino it can only be made from pork meat, fat and skin, salt and whole or crushed pepper.
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The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.
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Meat is a food item that spoils easily if it is not kept at temperatures close to 0 ° C. Therefore, in hot, subtropical and tropical countries, there is a strong habit of consuming fresh meat. However, in places with little infrastructure and during periods of slaughter (seasonal variations, periods of drought), all available meat cannot be consumed fresh and much of it is consequently lost. The cheapest and easiest process for preserving meat is drying with or without salt and sometimes combined with smoking.
Continue reading Como fazer Charque e Carne de SolFOOD ADDITIVES FOR USE IN MEAT AND MEAT PRODUCTS, THEIR RESPECTIVE FUNCTIONS, MAXIMUM LIMITS AND CONDITIONS OF USE (NOTES)
RDC 272 of March 14, 2019
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The meat emulsion is a structure composed of water, fat, ground meat (finely cut), salt, phosphate, and may also include other products of animal and/or vegetable origin, such as powdered milk, whey, sodium caseinate and/or potassium, soy derivatives (isolate, concentrate or flour), blood plasma, cereal starches, starches, among others. The emulsion is a complex with a discontinuous phase (fat), a continuous phase (water) and an emulsifying agent (protein). The fat particles are suspended in an aqueous matrix that is trapped by soluble proteins (mainly actin, myosin and myoglobin) and in which final stabilization is achieved through the formation of gels.
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Salmonella is a genus of bacteria, commonly called salmonella, belonging to the Enterobacteriaceae family, and has been known for more than a century.
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