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Effect of food processing on the safety and quality of meat products. Case of boucané, a traditional salted/dried/smoked pork belly product from Reunion Island

Poligne I., Collignan A.. 2002. In : Food sanitary safety, 16 October 2002, Johannesburg, South Africa. s.l. : s.n., 5 p.. Seminar on Food Sanitary Safety, 2002-10-16, Johannesburg (Afrique du Sud).

Boucané is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects. (Résumé d'auteur)

Mots-clés : viande porcine; viande séchée; technologie traditionnelle; contrôle de qualité; propriété physicochimique; qualité; réunion; france

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