Author(s):
Santos, C.G. 
; Melo, V.S. ; Amaral, J.S. ; Oliveira, M.B.P.P. ; Mafra, I.
Date: 2012
Persistent ID: http://hdl.handle.net/10198/11065
Origin: Biblioteca Digital do IPB
Document details
Meat species identification by polymerase chain reaction technique to authentic...
Description
The manufacture of traditional meat products is a long-established practice in the Northeast of Portugal, being Alheiras one of the most appreciated products. Alheiras are traditional smoked fermented sausages, mainly produced with pork and poultry meat in a mixture with bread and spices. Currently, game meat Alheiras (Alheiras de caça) are also available as very attractive meat products and prone to adulterations. To allow accurate information for consumers and avoid unfair competition among producers, it is important to develop efficient methodologies to assess meat species identification and verify the compliance with labelling.
The manufacture of traditional meat products is a long-established practice in the Northeast of Portugal, being Alheiras one of the most appreciated products. Alheiras are traditional smoked fermented sausages, mainly produced with pork and poultry meat in a mixture with bread and spices. Currently, game meat Alheiras (Alheiras de caça) are also available as very attractive meat products and prone to adulterations. To allow accurate information for consumers and avoid unfair competition among producers, it is important to develop efficient methodologies to assess meat species identification and verify the compliance with labelling.
Document Type
Conference Object
Language English
Language English
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||