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Evaluation of structural and functional conditions of regional Portuguese kitchens, their legal framing and influence on the quality of the final product

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dc.contributor.authorMagalhães, Ana Luísa
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2014-08-28T14:23:23Z
dc.date.available2014-08-28T14:23:23Z
dc.date.issued2011
dc.description.abstractThe region of the Northeast of Portugal is known for the production of traditional meat products. Alheira is one of these products which is usually prepared in “Regional kitchens”. These are small units that cannot produce more than 2000 kg of dry sausages per year. Due to their regional importance, it was necessary to judicially protect the production of this kind of products. In fact, individual producers of regional kitchens have to follow European regulations, as well as a Portuguese normative, namely, the Law-Decree nº 209/2008 that approves the “State of Practice of the Industrial Activity” (REAI). In order to obtain knowledge regarding the effectiveness of this normative, in the present work the structural and functional conditions of three regional Portuguese kitchens were evaluated and the way these points are considered in REAI is discussed. Moreover, the quality of the final product was also determined. The structural and functional conditions of the studied regional kitchens were adequate. Machines and local areas were appropriate and no crossing on production lines was observed. In regards to workers, their number was quite low (≤3), they were older than 45 and had c. Most of these points are considered in REAI under the topic named “Business Plan”. Finally, it was verified that alheiras did not represent any danger to public health, since no food borne microorganisms were detected.por
dc.identifier.citationMagalhães, Ana Luísa; Pereira, Ermelinda; Ramalhosa, Elsa (2011). Evaluation of structural and functional conditions of regional Portuguese kitchens, their legal framing and influence on the quality of the final product. In International Food Congress – Novel Approaches in Food Industry. Cesme, Turquiapor
dc.identifier.urihttp://hdl.handle.net/10198/10245
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectRegional kitchenspor
dc.subjectAlheiraspor
dc.titleEvaluation of structural and functional conditions of regional Portuguese kitchens, their legal framing and influence on the quality of the final productpor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceҪesme, Izmir, Turkeypor
oaire.citation.startPage403por
oaire.citation.titleInternational food congress. Novel approaches in Food Industrypor
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameErmelinda
person.givenNameElsa
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-2503-9705
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id6602978189
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3

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