Pork: Meat Quality and Processed Meat Products

From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.

Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo