From curing to smoking: processes and techniques for the production of pastrami / Da cura à defumação: processos e técnicas para a produção de pastrami

• Autor(a) principal: Cardoso, Patrick da Silva
• Data de Publicação: 2020
• Outros Autores: Fagundes, Juliana Marques, Couto, Dayse Santana, Pires, Eduardo de Marchi, Guimarães, Carlos Eduardo Durão, Ribeiro, Camila Duarte Ferreira, Otero, Deborah Murowaniecki
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/15522
• topic: Gastronomy; Food preservation methods; Meat products; Brisket.

Since the dawn of humanity, meat has proven to be one of the main sources of food for humans. To increase the durability of this food, several techniques and processes have been developed and improved over time that would allow the best conservation of meat. Among these processes, we can highlight the curing and smoking that, in addition to preserving the food, enhance its organoleptic characteristics, namely: color, aroma, texture, flavor, among others. Given this, the present work aimed to understand how the techniques and processes of meat conservation interfere in the production of pastrami (meat product produced from the brisket). For that, a brisket was subjected to the curing process by brine for 6 days and then subjected to smoking for 4 hours. As a result, was obtained a moist and soft meat, with a pinkish-red color characteristic of cured products. The product also presented the striking smoky flavor and aroma, typical of the product, as recommended in the literature, in addition to the contrast of the color of the interior with the exterior of the product.