It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?
Continue reading Aipo para substituir o sal de cura na cura de carnes?
Natural casings are traditional casings and have some advantages over artificial casings, such as:
To better understand the relationship between food safety and the particular characteristics of each product, it is extremely important to understand all preservation techniques to apply or intentionally omit them according to the specific product desired. We often want to create products that deviate from the traditional, but to do so it is essential to understand what each change can result in food safety.
Continue reading Técnicas de preservação do salame
Microorganisms can play very important roles in food, and it is possible to classify them into 3 groups, depending on the type of interaction between microorganism and food.
Continue reading Patógenos perigosos nas carnes
These are agents found in natural sources whose proteolytic enzymes break down meat protein fibers into amino acids, giving them a much softer texture. The main certified and used natural softeners are salts, acids, drinks and fruits.
Continue reading Amaciantes naturais de carnes
First make sure you understand how curing salt works. If you have questions about its functions in meat products, read the post curing salt what it is and how much to use Continue reading Posso usar sal de cura vencido?
Rice bran wax and soybean oil as potential substitutes for pork fat in meat emulsions. Rice bran wax is vegetable wax extracted from rice bran oil. Continue reading Oleogel com cera de farelo de arroz em salsichas
Humanity has preserved meat since the beginning of its history. Initially the techniques were basic and empirical, that is, there was no knowledge of how they worked, only practical knowledge that was passed from generation to generation. Society has evolved and preservation methods have become extremely elaborate and, in addition to preservation, gains in flavor and aroma have also gained ground. In some cases, preservation methods also increase the nitric quality of products. Continue reading Guia de preservação da carne
For those who produce commercially or for their own consumption, it is extremely important to know and be able to estimate the reduction rate of sodium nitrite(present in curing salt) added in production. To better understand this issue, I listed some studies that present this reduction or conversion of sodium nitrite in cured meats from production to storage. Continue reading Tempo de conversão do nitrito nas carnes curadas
English 
Português do Brasil