Category: Several

The artisanal charcuterie market in Brazil and opportunities abroad: a call for small producers

carnes curadas salame bacon copa

PEIEX Campinas Center – Francisco Falsetti Xavier

The growth of artisanal products and producers of the most diverse types is evident to any attentive observer. Through an extensive literature review, Oliveira (2019) shows that over time consumers have shown behavioral changes in their relationship with food, and the increase in the search for artisanal products in recent years is the result of one of these changes. The interest in homemade goods has become a trend for several reasons ranging from the desire for healthier products to the attraction for something rescued from the past; a traditional form of production.

Continue reading O mercado de charcutaria artesanal no Brasil e as oportunidades no exterior: um chamado para pequenos produtores

Additives and dyes for sausage color

linguiça cuiabana churrasco bbq sausage

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 linguiças

Natural or artificial casings? Choose the correct casing for sausages and sausages

tripas variadas

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 linguiças

Parrilla salt for barbecue

sal de parrilla

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 churrasco

Step by step industrial sausage production

linguiça de pernil com bacon e mandioca

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 linguiça

Natural curing in delicatessen nitrite and nitrate in vegetables

salame salamitos

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 vegetais

Delicatessen sausage art seal

SELO ARTE charcutaria embutidos carneos

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

How to eliminate mold in deli meats?

mofo salame mold penicillium sorbato charcutaria

O mold, fungus or mold is a very common problem in the production of salami, hearts or others sausages or whole pieces of meat from the delicatessen that go through curing/maturing processes. O mold It is a problem that must be taken seriously as some types can generate toxins. For more details on the types of mold, toxins and consumption of contaminated products, read the publication https://charcutaria.org/carnes/mofo-no-salame-e-em-outros-embutidos/

Continue reading Como eliminar o mofo na charcutaria?