10 tips for smoking meat
Category: Several
The artisanal charcuterie market in Brazil and opportunities abroad: a call for small producers
Núcleo PEIEX Campinas – Francisco Falsetti Xavier
O crescimento de produtos e produtores artesanais dos mais diversos tipos é evidente para qualquer observador atento. Através de extensa revisão bibliográfica, Oliveira (2019) mostra que ao longo do tempo os consumidores têm apresentado mudanças de comportamento na sua relação com os alimentos, e o aumento pela busca por produtos artesanais nos últimos anos é resultado de uma dessas mudanças. O interesse por mercadorias caseiras virou uma tendência por diversos motivos que vão desde o anseio por produtos mais saudáveis até a atração por algo resgatado do passado; uma forma tradicional de produção.
Continue reading O mercado de charcutaria artesanal no Brasil e as oportunidades no exterior: um chamado para pequenos produtoresInjection brine into chickens
Benefits
1) reduced water loss during cooking;
2) increased tenderness and juiciness (no tasteless chicken breast with the injection);
3) flavor retention due to less loss of the meat's own juices during cooking.
Additives and dyes for sausage color
The color of sausages is one of the quality parameters that most influence consumer choice. The manufacture of sausages (fresh or cooked) involves the addition of some additives, which, despite having different technological functions, have an effect on the color of the sausage. Among them, we have:
Continue reading Aditivos e corantes para a cor das linguiçasNatural or artificial casings? Choose the correct casing for sausages and sausages
Since ancient times, man has used different types of wraps or, as they are generically called, tripe, in the incessant search to preserve meat for longer. In ancient times, it was crucial to have a product with greater durability, whether for consumption during the long journeys of the time or for periods without food due to the intense cold.
Continue reading Tripas naturais ou artificiais? Escolha a tripa correta para salsichas e linguiçasParrilla salt for barbecue
Substitute for coarse salt in short and medium-duration roasts, parrilla salt There has been a huge increase in market searches in recent years. There is great interest and curiosity about the product among the public. It reached great interest in January 2021, according to the most relevant results cataloged by Google Trends.
Legacy of the Argentine and Uruguayan tradition of preparing meats over the grill, it has become the new protagonist of Brazilian barbecue.
Continue reading Sal de Parrilla para churrascoStep by step industrial sausage production
Step by step for the industrial production of sausages. This text covers the production process, if you want recipes, see Fresh sausage recipes
Prior to slaughter, the animals must be fasted and on a water diet for a period of 24 hours. The animals must be slaughtered in a slaughterhouse with a Sanitary Inspection Service for Products of Animal Origin, using the stunning/stunning technique by cerebral concussion or electronarcosis, followed by bleeding, skinning and evisceration. Then, the carcasses will be packed in polyethylene bags and cooled in a cold room at 2º C for 24 hours, so that the physical-chemical phenomenon of muscular rigor mortis occurs.
Continue reading Passo a passo elaboração industrial de linguiçaNatural curing in delicatessen nitrite and nitrate in vegetables
Celery, for example, contains nitrates, which under the right conditions can transform into nitrites and help color, prevent rancidity and inhibit anaerobic pathogens such as Clostridium botulinum. Beetroot can also be used for similar purposes, while cherry powder contains antioxidants and a high concentration of ascorbic acid (vitamin C) which increases the rate of nitric oxide reduced by nitrite, resulting in a reaction with myoglobin and the transformation into nitrosyl -hemochrome when heated, setting the reddish color typical of cured meats. Vinegar (acetic acid) and lemon juice can also be used, as acetic and citric acids are effective in preventing the growth of bacteria, including Listeria monocytogenes.
Continue reading Cura natural na charcutaria nitrito e nitrato em vegetaisPreservatives, Natural Antioxidants and Natural Curing
Natural antioxidants
In many sausage formulas, ingredients that naturally have antioxidant properties can be used, such as: Continue reading Conservantes, Antioxidantes Naturais e Cura natural
Delicatessen sausage art seal
The Ministry of Agriculture, Livestock and Supply (Mapa) completed another stage in regulating the Art Seal throughout Brazil. It was published Normative Instruction No. 61 IN61 (https://www.in.gov.br/en/web/dou/-/instrucao-normativa-no-61-de-16-de-novembro-de-2020.-288997564), which establishes the regulation for the classification of artisanal meat products for the granting of the Art Seal.
Continue reading Selo Arte charcutaria embutidos
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