作者
Mohammed Gagaoua, Hiba-Ryma Boudechicha
发表日期
2018/6/1
来源
Journal of Ethnic Foods
卷号
5
期号
2
页码范围
83-98
出版商
No longer published by Elsevier
简介
Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, people of these countries consumed numerous meat products in such a way that biochemical and microbial actions can take place not only to help increase the shelf life but also to enhance the flavor and nutritional quality of the products. These ethnic meat products are prepared using different animal sources, but all verified to be halal, and consumed during local events, family celebrations, or religious feasts. In this systematic review, 32 most known traditional meat products (melfouf, merguez, kofta, guedid, cured guedid, El messli, kourdass, tidkit, soudjouk/sucuk/nakanek, boubnita, pastirma, fregate, merdouma/mandi/bourdim, tafra-gara, maynama, khliaa ezir, laknaf, osbana, bnadek, khlii, kobiba, mcharmla, boubnita/membar, mkila …
学术搜索中的文章
M Gagaoua, HR Boudechicha - Journal of Ethnic Foods, 2018