"autochtho" - 1 õppematerjal

Liha töötlemine

are subjected to a smoking-heating process central and southern France, are important followed by drying-ripening and are con- products in the meat industry, with a produc- sumed after cooking (Lorenzo et al. 2000). In tion of 10,0000 tons in 2002 (Lebert et al. Portugal, traditional fermented sausages are 2007). There is a wide variety of saucisson mostly made of pork meat from autochtho- sec produced in small-scale processing units nous pig breeds. Since the eighteenth century, without starter cultures (Chevallier et al. in the northern part of the country, traditional 2006). Due to their great economic signifi- Salpicão de Vinhais and Chouriça de Vinhais cance, safety improvement with preservation are produced and consumed without further of typical qualities of these traditional sau- cooking