publication . Part of book or chapter of book . 2016

Sheep and goat fermented meat products - health aspects

Teixeira, Alfredo; Rodrigues, Sandra; Dias, Teresa; Estevinho, Leticia M.;
Open Access English
  • Published: 01 Jan 2016
  • Publisher: CRC Press
  • Country: Portugal
Abstract
The most common sausages use only pork meat and are ripened for long periods. However, some countries with great tradition of sheep and goat meat consumption have the habit of eating some processed products of these meats. In Mediterranean countries as well as in other parts of the world, the meat from young lamb or kid is very usual and appreciated. These young milk fed animals producing lightweight carcasses are highly appreciated by consumers and are traditionally commercialized as quality brands with protected origin designation (PDO) or protected geographical indication (PGI). The animals that come out of these brands, particularly the heavier and culled on...
Subjects
Medical Subject Headings: food and beverages
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Part of book or chapter of book . 2016
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