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Salchichón (Spanish Dry-Cured Sausage)
| Content Provider | Scilit |
|---|---|
| Author | Pérez-Álvarez, José Ángel Viuda-Martos, Manuel Fernández-López, Juana |
| Copyright Year | 2021 |
| Description | Food is a “nutrient vehicle”; its consumption provides the necessary substances to maintain human health. Cultures in which the consumption of pork is not allowed use other meat, such as that from sheep, goats, and cows. Fermented Mediterranean meat products constitute some of the most exquisite delicacies. Meat and meat products are rich in proteins of high biological value that are easily assimilated by the human body, and they provide all the essential amino acids. Meat products in general, and particularly dry-cured sausages, evolved as an effort to economize and out of the necessity to preserve meat that could not be consumed fresh at slaughter, and through processing, increase the shelf life of raw material of high nutritional and economic value, as well as of great social and cultural relevance. Different strategies are being developed to reduce the contribution of saturated fats to the traditional meat products of Mediterranean and Spanish culture and gastronomy. Book Name: Pork |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9780429324031-13-13&type=chapterpdf |
| Ending Page | 344 |
| Page Count | 34 |
| Starting Page | 311 |
| DOI | 10.1201/9780429324031-13-13 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2021-07-21 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Pork Proteins Spanish Mediterranean Meat Products Consumption Cultural Cured Sausages |
| Content Type | Text |
| Resource Type | Chapter |
