3. Fabric concepts
For the manufacture of charcuterie products, three types of tissue are of vital importance (nutritional, functional, organoleptic, legislative, etc.): muscle tissue, adipose tissue, connective tissue (connective blades, "nerves"). Muscle alone covers these three types of tissue, with :
muscle cells ;
connective tissue ;
intramuscular fat deposits.
3.1 Striated (or skeletal) muscle
It's a collection of thread-like giant cells (1 mm to 300 mm long; around 50 µm wide) with a number of nuclei. These cells (muscle fibers) are embedded in a complex connective tissue within the same muscle. Depending on the extent of this connective tissue,...
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Fabric concepts
Animal tissue quality
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Economic data
National production of charcuterie products stands at around 1,230,000 t [year 2000 – source FICT (Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes)]; the split between canned and non-canned products is 70,000 t/1,160,000 t. The main technological families include :
hams, shoulders and other cooked cuts: 300,000 t, including 240,000 t...
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