Category: Meat

What is sausage made of?

salsicha

Firstly, what is a sausage? The Ministry of Agriculture defines it as follows: “Sausage is understood as an industrialized meat product, obtained from the meat emulsion of one or more species of butcher animals, added ingredients, embedded in a natural or artificial casing or by extrusion process, and subjected to an appropriate thermal process. Note: Sausages may have an alternative process of dyeing, peeling, smoking and the use of fillings and sauces... It is a cooked product.” Continue reading Do que é feita a salsicha?

How to season barbecue meat

carne de churrasco

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 churrasco

Salicornia or vegetable salt

Salicórnia

Salicornia, also known as green salt or vegetable salt, is a plant that supports high levels of salinity, and is therefore classified as a halophyte. It is widely used in Europe in salads to replace the addition of salt, but it is also widely consumed cooked. It tastes similar to asparagus. Continue reading Salicórnia o sal vegetal

Meat additives annex IN51/06 MAPA DIPOA

This Normative Instruction was REVOKED BY RDC 272 of 2019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

Avoid washing raw chicken because of campylobacteriosis

Do not wash chicken meat as this procedure can spread the bacteria. Campylobacter spreads easily and a small amount of it is enough to make a person sick. Contamination can come from consuming raw, undercooked chicken meat or through cross-contamination when handling raw food. Campylobacter causes more infections than e.coli, listeria and salmonella combined.

Here is a list of rules to protect your family when preparing food.

Four rules help prevent Campylobacteriosis – contamination by campylobacter bacteria

1) Cover and refrigerate raw chicken meat

Cover and refrigerate raw chicken meat, keep at 5ºC or lower. Keep it at the bottom of the refrigerator, this way there is no risk of meat juices running out and contaminating other foods.

2) Do not wash raw chicken meat

Cooking will kill any bacteria, including campylobacter, that are present in the meat. Washing will only spread bacteria around the place and utensils.

3) Wash used utensils

Wash all utensils well and scrub boards and surfaces used to handle raw chicken. Wash your hands with soap and water after handling raw chicken. This will help prevent campylobacter from continuing to contaminate other foods through cross-contamination.

4) Cook the chicken meat well

Make sure the chicken is fully cooked before serving. Cut into the thickest parts to make sure the inside is perfectly cooked. There must be no pink liquid coming out of the middle of the meat. Ideally, there should be steam coming out of the interior as soon as it is cut.

Symptoms of campylobacteriosis

Campylobacteriosis infection generally causes fever, muscle pain, abdominal pain and diarrhea lasting two to five days.

Occasionally deaths may occur in children, the elderly and individuals with compromised immunity or who lose a lot of fluid due to diarrhea.

What is cross contamination?

Cross-contamination occurs when harmful bacteria, such as campylobacter, is spread on food, hands, packaging and equipment. It can occur when, for example, contaminated chicken meat is cut with a knife and later another food is cut with the same knife without having been sanitized. Avoid cross-contamination by cleaning utensils and keeping cooked foods separate from raw foods.

Consumer wants natural foods

carne organica certificada

North American consumers want foods without additives, including meat, because they understand that meats free of hormones and antibiotics, industrialized products free of chemical additives and crops without the use of genetically modified seeds are “healthier” and “tastier”, that is which points out a report from Technomic Inc. Continue reading Consumidor quer alimentos naturais

Chicken sausage recipe

linguiça de frango

Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Receita de linguiça de frango