Portuguese traditional sausages
Different Types, Nutritional Composition, and Novel Trends
Bibliographic Data
| ID | 5166583 |
|---|---|
| Authors | Cláudia Marcos (Escola Superior de Hotelaria e Turismo do Estoril), Cláudia Viegas (0000-0003-4225-4167, Escola Superior de Hotelaria e Turismo do Estoril), André M Almeida (0000-0002-7810-3988, Ross University School of Veterinary Medicine), Maria Manuela Guerra (Escola Superior de Hotelaria e Turismo do Estoril, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 1 |
| Pages | 51-60 |
| Publication date | 2016-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.01.004 |
| OpenAlex | W2258462628 |
| Language | EN |
| Citations received | 2 |
| References cited | 27 |
Traditional sausages—smoked, fermented or dried—are meat products that are part of the traditional daily diet in rural Portugal, and also highly valued in major cities with an increasing demand. These ethnic meat products are manufactured mainly by small-scale industries or artisanal producers according to and/or inspired by traditional processes. They are present in a wide variety of types, many recognized for their quality (38 certified products). Presently, cure technologies used are important for the potential they represent in transformation and diversification. Additionally, they add flavors and colors to meat that are much appreciated, surpassing meat preservation proposes. A review on the types and manufacturing technological aspects associated to Portuguese traditional sausages (PTS) is provided in this article. Additionally, nutritional composition of the products is presented. Future developments foreseen in the field, in the light of current knowledge and market trends, are finally addressed
Biology · Business · Certification · Economics · Culinary Culture and Tourism · Insect Utilization and Effects · Meat and Animal Product Quality · Biotechnology · Food Science · Marketing
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,2 |
| Citation span | 2016 - 2017 (2) |
| Citation velocity | historical |
| Highly cited | No |