Production of Traditional Mediterranean Meat Products

This volume details the inventory and characterizes traditional meat products within each geographic region. It consists of 21 chapters that guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product. It also includes explanatory notes and elucidates the possible specific points to take into account for the correct manufacture.

Format: Paperback / softback
Length: 186 pages
Publication date: 06 April 2022
Publisher: Springer-Verlag New York Inc.

This comprehensive volume provides an in-depth exploration of the diverse range of traditional meat products found across different geographic regions. Comprising a total of 21 chapters, each chapter serves as a comprehensive guide, detailing the inventory and characteristics of these products. By offering detailed descriptions of the materials and processing conditions employed in their manufacture, the chapters facilitate the replication of these meat products by other researchers or industries. Additionally, each chapter includes explanatory notes that elucidate key considerations and specific points to be mindful of when ensuring the correct production of these traditional Mediterranean meat products.

Authoritative and pioneering, "Production of Traditional Mediterranean Meat Products" strives to establish standardized manufacturing processes for the primary traditional meat products found in the Mediterranean region. Recognizing the existence of variations between manufacturers or regions, this book aims to provide a comprehensive reference for professionals and enthusiasts alike.

The volume begins by introducing the historical and cultural significance of traditional meat products in the Mediterranean region. It then delves into the diverse range of meats and meat products that are cherished and celebrated across different countries and cultures. Each chapter focuses on a specific geographic region, providing detailed descriptions of the local meat production systems, including animal breeds, feeding practices, slaughtering techniques, and preservation methods.

The chapters are organized in a logical and systematic manner, making it easy for readers to navigate and gain a comprehensive understanding of the manufacturing processes involved in traditional Mediterranean meat products. They include detailed illustrations, photographs, and tables to enhance the visual appeal and understanding of the topics discussed.

Furthermore, the book includes informative explanatory notes that provide additional insights and practical tips for manufacturers and producers. These notes address key considerations such as ingredient selection, quality control, hygiene, and safety protocols. They also highlight the potential specific points to take into account for the correct manufacture of each meat product, ensuring that the final products meet the desired standards and quality requirements.

By standardizing the manufacturing process of traditional Mediterranean meat products, this volume aims to contribute to the preservation and promotion of these culinary treasures. It serves as a valuable resource for researchers, industry professionals, chefs, and food enthusiasts who are interested in exploring the rich heritage and culinary traditions of the Mediterranean region.

In conclusion, "Production of Traditional Mediterranean Meat Products" is an indispensable guide for anyone seeking to understand and replicate the manufacturing processes of these iconic meat products. With its comprehensive coverage, authoritative content, and practical insights, this book offers a valuable contribution to the field of food science and gastronomy.

Weight: 390g
Dimension: 254 x 178 (mm)
ISBN-13: 9781071621059
Edition number: 1st ed. 2022