Sausages without curing salt? No nitrate and nitrite?

salame finocchiona

Os sais de cura, compostos por sais de nitrito (NO2) e nitrato (NO3), são aditivos utilizados em produtos cárneos devido à sua ação múltipla, que inclui a inibição do crescimento microbiano, especialmente clostridium botulinum, retardo da oxidação, produção de sabor e aroma de carne curada e estabilização da cor. Entretanto, em determinadas condições, alguns estudos apontam o seu potencial carcinogênico.

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The fermentation of salami and other sausages

carnes curadas salame bacon copa

Salames e outros embutidos maturados não passam por tratamento térmico para eliminar os patógenos. A fermentação é exigida por ser uma barreira adicional importante na segurança desses produtos, existem patógenos que podem causar problemas, como a Listeria monocytogenes, Salmonella spp., Escherichia coli (STEC), Clostridium botulinum, Clostridium perfringens e Staphylococcus aureus.

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How to make sausage at home

temperos para linguiça

Learn how to make sausages at home using the correct equipment and procedures to obtain a result that is far superior to the sausages offered by markets, which often use meat scraps, added water to gain weight, excess additives and excess fat. With simple rules you will be able to make the best sausage you have ever eaten in your life.

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What is BRESAOLA?

bresaola

A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.

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What is and how to make a meat emulsion?

salsicha de frango caseira

Meat emulsion is a fundamental process in the production of various sausages, including, for example, mortadella and sausage. It involves the formation of a homogeneous and stable mixture between meat, fat and water, resulting in a soft and uniform texture in the final product.

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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.

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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.

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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.

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