QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO
The head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from head meat, tongue or feet and offals such as liver...
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| Format: | Article |
| Language: | English |
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Universidade Estadual do Oeste do Paraná
2016-03-01
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| Series: | Scientia Agraria Paranaensis |
| Subjects: | |
| Online Access: | http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/11240 |
| _version_ | 1829502148170219520 |
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| author | Jamil Correia da Silva Junior Ivane Benedetti Tonial Mayka Reghiany Pedrão Alessandra Machado-Lunkes |
| author_facet | Jamil Correia da Silva Junior Ivane Benedetti Tonial Mayka Reghiany Pedrão Alessandra Machado-Lunkes |
| author_sort | Jamil Correia da Silva Junior |
| collection | DOAJ |
| description | The head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from head meat, tongue or feet and offals such as liver and heart. The pork skin, cooking broth or gelatin are used to promote the bonding effect in the product. It is a product rich in collagen and should have a maximum of 60% moisture and at least 15% protein. The head cheese is made by-products of pork slaughter being important for the industry due to adding value to raw pork meat and offals. In Brazil, especially in Santa Catarina State, the product has widely been accepted in regions colonized by Europeans. This State is the major producer of swine in the country. The absence of specific legislation for head cheese in Brazil results in the lack of product standardization. |
| first_indexed | 2024-12-16T09:31:41Z |
| format | Article |
| id | doaj.art-d5daae38ab124dd3afeb4edfcd0b98bd |
| institution | Directory Open Access Journal |
| issn | 1983-1471 |
| language | English |
| last_indexed | 2024-12-16T09:31:41Z |
| publishDate | 2016-03-01 |
| publisher | Universidade Estadual do Oeste do Paraná |
| record_format | Article |
| series | Scientia Agraria Paranaensis |
| spelling | doaj.art-d5daae38ab124dd3afeb4edfcd0b98bd2022-12-21T22:36:31ZengUniversidade Estadual do Oeste do ParanáScientia Agraria Paranaensis1983-14712016-03-0114314114710.18188/1983-1471/sap.v14n3p141-147QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃOJamil Correia da Silva Junior0Ivane Benedetti Tonial1Mayka Reghiany Pedrão2Alessandra Machado-Lunkes3Universidade Tecnológica Federal do Paraná - UTFPR, LondrinaUniversidade Tecnológica Federal do Paraná - UTFPR, Francisco BeltrãoUniversidade Tecnológica Federal do Paraná - UTFPR, LondrinaUniversidade Tecnológica Federal do Paraná - UTFPR, Francisco BeltrãoThe head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from head meat, tongue or feet and offals such as liver and heart. The pork skin, cooking broth or gelatin are used to promote the bonding effect in the product. It is a product rich in collagen and should have a maximum of 60% moisture and at least 15% protein. The head cheese is made by-products of pork slaughter being important for the industry due to adding value to raw pork meat and offals. In Brazil, especially in Santa Catarina State, the product has widely been accepted in regions colonized by Europeans. This State is the major producer of swine in the country. The absence of specific legislation for head cheese in Brazil results in the lack of product standardization.http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/11240sausagepork skinmeat productsedible by-product |
| spellingShingle | Jamil Correia da Silva Junior Ivane Benedetti Tonial Mayka Reghiany Pedrão Alessandra Machado-Lunkes QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO Scientia Agraria Paranaensis sausage pork skin meat products edible by-product |
| title | QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO |
| title_full | QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO |
| title_fullStr | QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO |
| title_full_unstemmed | QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO |
| title_short | QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO |
| title_sort | queijo de porco como aproveitamento de subprodutos do abate de suinos uma revisao |
| topic | sausage pork skin meat products edible by-product |
| url | http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/11240 |
| work_keys_str_mv | AT jamilcorreiadasilvajunior queijodeporcocomoaproveitamentodesubprodutosdoabatedesuinosumarevisao AT ivanebenedettitonial queijodeporcocomoaproveitamentodesubprodutosdoabatedesuinosumarevisao AT maykareghianypedrao queijodeporcocomoaproveitamentodesubprodutosdoabatedesuinosumarevisao AT alessandramachadolunkes queijodeporcocomoaproveitamentodesubprodutosdoabatedesuinosumarevisao |