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Head cheese as use of pig slaughter by-products: A review Sci. Agrar.Paran. / SAP
Silva Junior, Jamil Correia; Tonial, Ivane Benedetti; Pedrão, Mayka Reghiany; Lunkes, Alessandra Machado.
The head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from head meat, tongue or feet and offals such as liver and heart. The pork skin, cooking broth or gelatin are used to promote the bonding effect in the product. It is a product rich in collagen and should have a maximum of 60% moisture and at least 15% protein. The head cheese is made by-products of pork slaughter being important for the industry due to adding value to raw pork meat and offals. In Brazil, especially in Santa Catarina State, the product has widely been accepted in regions colonized by Europeans....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Embutido; Pele suína; Produto cárneo; Subproduto comestível.
Ano: 2015 URL:
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