Levers to reconcile cured meat products with health concerns and culinary heritage
The preservation of meat by methods such as salting, drying and/or smoking is ancestral and is linked to culinary heritage, through the geographical anchorage. These features and the associated know-how are the basis for the construction and recognition of quality signs that guarantee and certify ce...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-07-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://dx.doi.org/10.1080/1828051X.2023.2237990 |
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| _version_ | 1849688031903088640 |
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| author | Véronique Santé-Lhoutellier |
| author_facet | Véronique Santé-Lhoutellier |
| author_sort | Véronique Santé-Lhoutellier |
| collection | DOAJ |
| description | The preservation of meat by methods such as salting, drying and/or smoking is ancestral and is linked to culinary heritage, through the geographical anchorage. These features and the associated know-how are the basis for the construction and recognition of quality signs that guarantee and certify certain commitments. Nevertheless, current scientific evidence shows that the consumption or particularly the over-consumption of certain meat products is conducive to the development of health problems. This raises the question of how to make these foods healthier without betraying their identity. This review addresses the possible levers. |
| format | Article |
| id | doaj-art-b3dfbea5191341eb83fd040485688990 |
| institution | DOAJ |
| issn | 1594-4077 1828-051X |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj-art-b3dfbea5191341eb83fd0404856889902025-08-20T03:22:08ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2023-07-0122189891010.1080/1828051X.2023.22379902237990Levers to reconcile cured meat products with health concerns and culinary heritageVéronique Santé-Lhoutellier0INRAEThe preservation of meat by methods such as salting, drying and/or smoking is ancestral and is linked to culinary heritage, through the geographical anchorage. These features and the associated know-how are the basis for the construction and recognition of quality signs that guarantee and certify certain commitments. Nevertheless, current scientific evidence shows that the consumption or particularly the over-consumption of certain meat products is conducive to the development of health problems. This raises the question of how to make these foods healthier without betraying their identity. This review addresses the possible levers.http://dx.doi.org/10.1080/1828051X.2023.2237990cured meat productstraditionhealth issuetechnological breakthroughs |
| spellingShingle | Véronique Santé-Lhoutellier Levers to reconcile cured meat products with health concerns and culinary heritage Italian Journal of Animal Science cured meat products tradition health issue technological breakthroughs |
| title | Levers to reconcile cured meat products with health concerns and culinary heritage |
| title_full | Levers to reconcile cured meat products with health concerns and culinary heritage |
| title_fullStr | Levers to reconcile cured meat products with health concerns and culinary heritage |
| title_full_unstemmed | Levers to reconcile cured meat products with health concerns and culinary heritage |
| title_short | Levers to reconcile cured meat products with health concerns and culinary heritage |
| title_sort | levers to reconcile cured meat products with health concerns and culinary heritage |
| topic | cured meat products tradition health issue technological breakthroughs |
| url | http://dx.doi.org/10.1080/1828051X.2023.2237990 |
| work_keys_str_mv | AT veroniquesantelhoutellier leverstoreconcilecuredmeatproductswithhealthconcernsandculinaryheritage |