Abstract
The changes undergone during processing and the final quality of fermented meat products are greatly influenced by the characteristics and composition of the ingredients used in their elaboration. Although legislation usually considers an "ingredient" any substance, including additives, used in the manufacture or preparation of a foodstuff and still present in the finished product, this Chapter focuses mainly on lean and lard as the chief raw constituents of fermented meat products, including the ways in which their composition and features influence the processing and final characteristics of the fermented meat product. Other ingredients present in smaller amounts, such as salt and water, together with some materials added in regional specialties, such as offal or plant ingredients, will also be considered.
| Original language | English |
|---|---|
| Title of host publication | Handbook of fermented meat and poultry |
| Editors | Fidel Toldrá |
| Publisher | Wiley |
| Publication date | 31 Dec 2014 |
| Edition | 2. |
| Pages | 55-67 |
| Chapter | 8 |
| ISBN (Print) | 9781118522691 |
| ISBN (Electronic) | 9781118522653 |
| DOIs | |
| Publication status | Published - 31 Dec 2014 |