Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island

Poligne Isabelle, Collignan Antoine. 2002. Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island. In : Food sanitary safety, 16 October 2002, Johannesburg, South Africa. s.l. : s.n., 5 p. Seminar on Food Sanitary Safety, Johannesburg, Afrique du Sud, 16 Octobre 2002.

Résumé : Boucané is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects.

Mots-clés Agrovoc : viande porcine, viande séchée, technologie traditionnelle, contrôle de qualité, propriété physicochimique, qualité

Mots-clés géographiques Agrovoc : La Réunion, France

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q03 - Contamination et toxicologie alimentaires

Auteurs et affiliations

• Poligne Isabelle, CIRAD-AMIS-AGROALIMENTAIRE (REU)
• Collignan Antoine, CIRAD-AMIS-AGROALIMENTAIRE (REU)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/516402/)

Métriques

[ Page générée et mise en cache le 2024-03-21 ]