Publications des agents du Cirad

Cirad

Traditional processing of boucané, a salted/dried/smoked meat product from Réunion

Poligne I., Collignan A., Trystram G., Pieribattesti J.C.. 2001. Tropical Science, 41 (2) : p. 90-94.

The traditional small-scale pork product boucané is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. This problem could be overcome and the sanitary quality of the product enhanced. (Résumé d'auteur)

Mots-clés : viande porcine; viande fumée; technologie traditionnelle; composition globale; contrôle de qualité; réunion; france

Article (b-revue à comité de lecture)

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