Category: Meat

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

Mold on salami and other sausages

salame-mofo

Unintentional mold – which was not added on purpose – in salami and other sausages in general is a negative sign, as its proliferation is very rapid and the vast majority of species have not been studied and produce some type of mycotoxin.

Continue reading Mofo no salame e em outros embutidos

Translation of beef cuts

Translation for types of beef cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.

Continue reading Tradução de cortes de carne de boi

Translation of pork cuts

Translation for types of pork cuts. Some cuts may not be exactly the same, as different cuts are made in each country. We seek to bring the list of similar cuts closer to each other. Keep in mind that there may be variations that, depending on the case, need to be taken into account when using in your recipes, as there may be variations in the amount of fat, meat and bone.

Cortes norte americanos de porco
North American cuts of pork

Cut in English Cut in Portuguese
Pork Shoulder Pork shoulder
Boston Butt Top of pork shoulder
Pork Butt Top of pork shoulder
PorkLoin Pork loin
Pork Belly bacon
Fatback Layer of fat beneath the skin.
Lard Lard
Leg/Ham Pork shank
Rump Top part of the pork shank
Shank Lower part of the pork shank
Pork Rib Pork rib
Pork Chop Cutting a rib bone with the surrounding meat
Tenderloin Pork Pork fillet
Pork Fillet Pork fillet