Overview
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Read the articleAUTHORS
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Georges SOLIGNAT : Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La-Roche-sur-Foron, France
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Pascal MANGIN : Engineer ENITIAA - Professeur certifié de l'enseignement agricole Lycée d'enseignement général et technologique agricole de Bar-le-Duc
INTRODUCTION
The production of charcuterie products relies to a large extent on the functional aptitudes of the fundamental organic constituents used in their manufacture. Indeed, given the alterations caused by the treatments (particularly thermal) used to acquire the sensory characteristics and microbiological stabilization of these products, it is essential to master and optimize :
hydration of the muscle to obtain sufficient juiciness after cooking;
colouring the meat to produce a pinkish-red pigment after heating;
the dispersion and stabilization of fats in the product offered to the consumer.
These three major aspects of meat processing into charcuterie products are developed below.
The basic meat products used in charcuterie were presented in the article of this treaty.
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Delicatessen products — Transformation processes
Hydration
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