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
Nitrite is considered an essential curing ingredient responsible for “fixing” the color characteristics associated with cured meats, creating a unique flavor profile that distinguishes it from products that do not contain nitrite, promoting control of lipid oxidation and serving as an efficient antimicrobial. alone or in synergy with other ingredients. Continue reading sal de cura nitrito nitrato salitre história e benefícios
The meat emulsion consists of the connection (stable suspension) of water and fat with the meat protein. Normally, water and fat are unable to form bonds, and to make this bond possible, an emulsifying agent must be used. Meat protein serves as the “emulsifying agent”, or structure that makes it possible to stabilize these 3 components into a smooth, uniform mass. Myosin, the most abundant protein in meat, is the main encapsulator of fat and water particles. Continue reading Emulsão cárnea
List of main functional ingredients It is food additives used in charcuterie meat products, such as fresh, smoked and cured sausages, sausages, cooked hams, among others. Continue reading Funcionalidade dos aditivos alimentares cárneos
O oregano extract is an efficient antioxidant which can be used in meat products. The finding comes from experiments carried out by researchers from the Faculty of Animal Science and Food Engineering (FZEA) at USP, in Pirassununga, in which the extract was used in meat products based on sheep meat, replacing chemical additives BHT – butylhydroxy-toluene and sodium erythorbate. “These additives are used in meat products and in the food industry in general, as preservatives and antioxidants. But oregano extract achieved equivalent effects.” Continue reading Extrato de orégano é um antioxidante natural em produtos cárneos
Rancidity or oxidative rancidity is mainly responsible for the deterioration of foods rich in lipids, such as meat, as it results in undesirable changes in the color, flavor, aroma and consistency of the food. Lipid oxidation involves an extremely complex series of chemical reactions that occur between atmospheric oxygen and unsaturated fatty acids in lipids. Continue reading Ranço ou oxidação nos alimentos
Historically, natural molds available in the environment were responsible for the colonization of cured products and the positive effects of these molds on aroma, texture and preservation were confirmed. Continue reading Mofo cultura starter Mold-600 e Mold-800
CMS is an abbreviation to designate the Mechanically Separated Meat. Continue reading Carne Mecanicamente Separada CMS
It is possible and very simple to smoke using a barbecue. Preferably use a grill that already has a lid or, if your grill is open, use an object to trap part of the smoke inside the grill. It is necessary for part of the smoke to escape so that there is a flow and the fire is not completely extinguished. Continue reading Como defumar na churrasqueira?
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