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Sheep and goat fermented meat products - health aspects

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dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorDias, Teresa
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2018-03-07T12:10:10Z
dc.date.available2018-03-07T12:10:10Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTeixeira, 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 978-1-4987-3304-5pt_PT
dc.identifier.isbn978-1-4987-3304-5
dc.identifier.urihttp://hdl.handle.net/10198/16200
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCRC Presspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleSheep and goat fermented meat products - health aspectspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage94pt_PT
oaire.citation.startPage78pt_PT
person.familyNameTeixeira
person.familyNameRodrigues
person.familyNameDias
person.familyNameEstevinho
person.givenNameAlfredo
person.givenNameSandra
person.givenNameTeresa
person.givenNameLetícia M.
person.identifier958487
person.identifier142703
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
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