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.
Mots-clés : viande porcine; viande fumée; technologie traditionnelle; composition globale; contrôle de qualité; la réunion; france
Article (b-revue à comité de lecture)
Agents Cirad, auteurs de cette publication :
- Collignan Antoine — Persyst / UMR QUALISUD