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On the other hand, in the USA 4 they are In Germany and other German-speaking
generally ordered under the heading of countries in Europe the sausages are
sausages and other prepared meat divided into 3 classes: (a) raw, which in
products, which in turn comprise 30 turn are subdivided into slices and cut; (B)
headings in which they are classified as cooked, heat-treated and mainly made
preserved, cured, smoked, frozen, sausage from pre-cooked meat-based raw
And other prepared meats and meat materials; (C) scalded, heat treated and
specialties designated by their specific usually made from raw meat raw
names. materials.10
In Colombia, they are classified into 3 In Central America, sausages are classified
large groups depending on whether or not into 6 groups: cooked, fresh, dry, smoked,
a heat treatment is applied and the type of and combinations of 2 or more of the
heat treatment: cooked processed above.11
products, canned processed products and
raw processed products, which in turn are
subdivided into fresh and matured crude In our view, the application or otherwise of
oils.5,6 a heat treatment to meat products is the
main feature that allows a primary division
of these in raw products and heat treated
In the Cuban meat industry they are products.
distributed in 7 groups: 7 salted, smoked,
canned, Spanish type products, sausages,
other canned meats and other products. In the case of raw products, desirable
changes in their organoleptic
characteristics and satisfactory sanitary
Schmidt and Ruharjo8 describe them in 5 stability and safety through fermentation
groups: cured meats, sectioned and shaped processes are generally achieved or Dried
products, ground products, finely chopped or salted.
products and fermented products.
In pasteurization the product is heated 1.1.2 Fermented raw meat products. They
until it reaches a temperature in the range are the raw products made with ground or
of 65 to 75 C. At these temperatures the minced meat or fat or pieces of meat intact,
enzymes are inactivated and the vegetative embedded or not that undergo a process of
microorganisms are eliminated, but maturation that confers its organoleptic
bacterial spores survive; Also the characteristics and conservability, with the
coagulation of meat proteins that give the addition or not of initiator cultures and
product its textural characteristics is allowed additives, Can be cured or not,
achieved. dried or not and smoked or not.
From this initial division into 2 large They include: sausages, salami, spreadable
groups we ordered the products by pasta, raw ham, fermented sausage and
tokens, over-cooked, pepperoni, cervelat 1.2.3 Semi-finished meat products. They
and others. are made with ground or minced meat or
pieces, with or without added fatty tissue,
by-products, extenders and permitted
1.1.3 Raw salted meat products. They are additives, which have received a heat
the raw products made with pieces of meat treatment during processing, but need to be
or by-products and preserved by means of cooked to consume them.
a salting process, being able to be cured or
not, smoked or not and dried or not.
They include: croquettes, reconstituted
products ("restructured"), shaped products
They include: salted small, bacon, tasajo. (meat sticks, nuggets, other breaded
products) and semi-finished products.
They include: hams, bacon, smoked loin, 1.2.4.1 Semi-preserved meat. They are
lacn and others. those that undergo a process of
pasteurization and that generally have a
durability of 6 months stored below 5 C.
1.2.4.2 Three-quarters preserved meat. The classification described covers
They are those that receive a treatment of products made by the Cuban meat industry
sterilization at temperatures between 106 and various imported products, as well as
and 112 C until reaching an F0 between the development of new ones.
0,6 and 0,8.
The classification can be useful both for
industrialists and for those entities
involved in the purchase, sale, distribution
They usually have a shelf life of 1 year
and sanitary control of meat products in
stored below 100C.
the country.