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Dry-Cured Loin

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Production of Traditional Mediterranean Meat Products

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

The dry-cured loin is one of the cured meat products consumed worldwide, and due to its excellent organoleptic characteristics, it is most appreciated by consumers. However, the most important properties (both, sensorial and nutritional characteristics) depend on the manufacturing process, including the type and amount of spices used in the seasoning phase and also from the drying-curing conditions. Therefore, although each manufacturer has its own formulation, the main phases are common, and the final characteristics are similar.

With this in mind, the present chapter describes in detail the formulation and the different stages of elaboration of dry-cured loin.

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Acknowledgments

This work was supported by Centro Tecnolóxico de la Carne de Galicia. Thanks to GAIN (Axencia Galega de Innovación) for supporting this book chapter (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).

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Authors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

    Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata & José Manuel Lorenzo

  2. Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico

    María Elena Sosa-Morales

  3. Department of Agricultural Sciences and Food, Universidad Técnica Particular de Loja, San Cayetano Alto—Loja, Ecuador

    Jorge Felipe Reyes

  4. Instituto Tecnología de Alimentos, INTA, Buenos Aires, Argentina

    Adriana Pazos

  5. Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence, “Campus Mare Nostrum”, Espinardo, Spain

    Gema Nieto

  6. Universidad de Vigo, Área deTecnoloxía dos Alimentos, Facultade de Ciencias, Ourense, Spain

    José Manuel Lorenzo

Authors
  1. Rubén Domínguez
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  2. Mirian Pateiro
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  3. María Elena Sosa-Morales
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  4. Jorge Felipe Reyes
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  5. Adriana Pazos
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  6. Gema Nieto
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  7. Paulo E. S. Munekata
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  8. José Manuel Lorenzo
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Corresponding author

Correspondence to Mirian Pateiro .

Editor information

Editors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Universidade de Vigo, Área deTecnoloxía dos Alimentos, Facultade de Ciencias, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

    Rubén Domínguez

  3. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

    Mirian Pateiro

  4. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

    Paulo E.S. Munekata

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Domínguez, R. et al. (2022). Dry-Cured Loin. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_9

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  • DOI: https://doi.org/10.1007/978-1-0716-2103-5_9

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2102-8

  • Online ISBN: 978-1-0716-2103-5

  • eBook Packages: Springer Protocols

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