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
All meat, especially when there is inaccuracy regarding origin and handling, can be contaminated with pathogenic microorganisms. Therefore, it is essential to follow some guidelines when cooking meat safely. Continue reading Temperatura e tempo para cocção segura de carnes
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
There are 4 most common types of casings:
A produção do queijo é um método de preservação do leite, portanto merece nossa citação, afinal é uma deliciosa arte que oriunda, assim como a charcutaria, da necessidade de preservação dos alimentos durante a evolução e expansão da civilização. Continue reading Queijo Minas Frescal
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