| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 916.85 KB | Adobe PDF |
Advisor(s)
Abstract(s)
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 ones, have very
low consumer acceptability and consequently a low commercial value.
Meat from these animals is more suitable to be processed as drought,
cured or smoked products (Webb et al. 2005). Value may be added to
final products by decreasing costs or improving relative value of the
final product (McMillin and Brock 2005). With this goal there are several
recently studies in goat and sheep meat processed products: Polpara
et al. (2008) studied the quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage; Das et al.
(2009) studied the effect of different fats on the quality of goat meat
patties; Teixeira et al. (2011) studied the effect of salting, air-drying
and ageing processes in a new goat meat product “manta”; Teixeira
and Rodrigues (2014) refer the high contents of protein of new sheep
and goat meat products (sausages and mantas) concluding that both
products are balanced products in protein and fat contents particularly
unsaturated fat; and Oliveira et al. (2014) evaluated the quality of ewe
and goat meat cured product.
Description
Keywords
Pedagogical Context
Citation
Teixeira, A.; Rodrigues, Sandra; Dias, Teresa; Estevinho, Leticia (2016). Sheep and goat fermented meat products - health aspects. In Nevijo Zdolec (Ed.) Fermented Meat Products Health Aspects. London: CRC Press. Cap. 6, p. 78-94. ISBN 978-1-4987-3304-5