DOCSLIB.ORG

Actos Adoptados Por Órganos Creados Mediante Acuerdos Internacionales

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Actos Adoptados Por Órganos Creados Mediante Acuerdos Internacionales 5.10.2020 ES Diar io Ofi cial de la Unión Europea L 323/1 II (Actos no legislativos) ACTOS ADOPTADOS POR ÓRGANOS CREADOS MEDIANTE ACUERDOS INTERNACIONALES DECISIÓN N.o 1/2020 DEL COMITÉ MIXTO DE AGRICULTURA de 31 de julio de 2020 por la que se modifica el anexo 12 del Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas [2020/1386] EL COMITÉ MIXTO DE AGRICULTURA, Visto el Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas (1), y en particular su artículo 11, Considerando lo siguiente: (1) El Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas (denominado en lo sucesivo «el Acuerdo») entró en vigor el 1 de junio de 2002. (2) El anexo 12 del Acuerdo se refiere a la protección de las denominaciones de origen y de las indicaciones geográficas (IG) de los productos agrícolas y alimenticios. (3) De acuerdo con lo dispuesto en el artículo 16, apartado 1, del anexo 12 del Acuerdo, Suiza y la Unión Europea han examinado las indicaciones geográficas registradas en la Unión Europea y Suiza, respectivamente, en 2015 y 2016 y efectuado la consulta pública prevista en el artículo 3 del citado anexo con miras a su protección. (4) En virtud del artículo 15, apartado 6, del anexo 12 del Acuerdo, el grupo de trabajo sobre DOP/IGP creado de conformidad con el artículo 6, apartado 7, del Acuerdo asiste al Comité a petición de este último. El grupo de trabajo ha recomendado al Comité que adapte la lista de las indicaciones geográficas que figuran en el apéndice 1 del anexo 12 del Acuerdo y la lista de la legislación de las Partes que figura en el apéndice 2 de dicho anexo. DECIDE: Artículo 1 Los apéndices 1 y 2 del anexo 12 del Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas se sustituyen por el texto que figura en el anexo de la presente Decisión. Artículo 2 La protección de la IG «Zuger Kirschtorte» de Suiza que figura en el apéndice 1 del anexo 12, modificado por la presente Decisión, no obstará para que, durante un período transitorio de dos años a partir de la entrada en vigor de la presente Decisión, se siga utilizando esa denominación en el territorio de la Unión para designar y presentar determinados productos comparables no originarios de Suiza. (1) DO L 114 de 30.4.2002, p. 132. L 323/2 ES Diar io Ofi cial de la Unión Europea 5.10.2020 Artículo 3 La presente Decisión entrará en vigor el 1 de noviembre de 2020. Hecho en Berna, el 31 de julio de 2020. Por el Comité Mixto de Agricultura La Presidenta y Jefa de la Delegación de La Jefa de la Delegación Suiza El Secretario del Comité la Unión Europea Susana MARAZUELA-AZPIROZ Krisztina BENDE Luis QUEVEDO LEY 5.10.2020 ES Diar io Ofi cial de la Unión Europea L 323/3 ANEXO «Apéndice 1 LISTAS DE LAS IG RESPECTIVAS PROTEGIDAS POR LA OTRA PARTE 1. Lista de las IG suizas Tipo de producto Denominación Protección (1) Especias: Munder Safran DOP Quesos: Berner Alpkäse/Berner Hobelkäse DOP Formaggio d’alpe ticinese DOP Glarner Alpkäse DOP L’Etivaz DOP Gruyère DOP Raclette du Valais/Walliser Raclette DOP Sbrinz DOP Tête de Moine, Fromage de Bellelay DOP Vacherin fribourgeois DOP Vacherin Mont-d’Or DOP Werdenberger Sauerkäse/Liechtensteiner Sauerkäse/Bloderkäse DOP Frutas: Poire à Botzi DOP Hortalizas: Cardon épineux genevois DOP Productos cárnicos y de cha­ Glarner Kalberwurst IGP cinería: Jambon cru du Valais IGP Lard sec du Valais IGP Longeole IGP Saucisse d’Ajoie IGP Saucisson neuchâtelois/Saucisse neuchâteloise IGP Saucisson vaudois IGP Saucisse aux choux vaudoise IGP St. Galler Bratwurst/St. Galler Kalbsbratwurst IGP Bündnerfleisch IGP Viande séchée du Valais IGP Productos de panadería: Zuger Kirschtorte IGP Pain de seigle valaisan/Walliser Roggenbrot DOP Productos de molinería: Rheintaler Ribel/Türggen Ribel DOP (1) Según la legislación suiza en vigor, recogida en el apéndice 2. L 323/4 ES Diar io Ofi cial de la Unión Europea 5.10.2020 2. Lista de las IG de la Unión Las clases de productos figuran en el anexo XI del Reglamento de Ejecución (UE) n.o 668/2014 de la Comisión (DO L 179 de 19.6.2014, p. 36). Transcripción en Denominación Protección (1) Tipo de producto caracteres latinos Gailtaler Almkäse DOP Quesos Gailtaler Speck IGP Productos cárnicos Marchfeldspargel IGP Frutas, hortalizas y cereales frescos o transformados Pöllauer Hirschbirne DOP Frutas, hortalizas y cereales frescos o transformados Steirische Käferbohne DOP Frutas, hortalizas y cereales frescos o transformados Steirischer Kren IGP Frutas, hortalizas y cereales frescos o transformados Steirisches Kürbiskernöl IGP Aceites y grasas Tiroler Almkäse/Tiroler Alpkäse DOP Quesos Tiroler Bergkäse DOP Quesos Tiroler Graukäse DOP Quesos Tiroler Speck IGP Productos cárnicos Vorarlberger Alpkäse DOP Quesos Vorarlberger Bergkäse DOP Quesos Wachauer Marille DOP Frutas, hortalizas y cereales frescos o transformados Waldviertler Graumohn DOP Frutas, hortalizas y cereales frescos o transformados Beurre d’Ardenne DOP Aceites y grasas Brussels grondwitloof IGP Frutas, hortalizas y cereales frescos o transformados Fromage de Herve DOP Quesos Gentse azalea IGP Flores y plantas ornamentales Geraardsbergse Mattentaart IGP Productos de panadería, pastelería, repostería o galletería Jambon d’Ardenne IGP Productos cárnicos Liers vlaaike IGP Productos de panadería, pastelería, repostería o galletería Pâté gaumais IGP Otros productos del anexo I del Tratado Plate de Florenville IGP Frutas, hortalizas y cereales frescos o transformados 5.10.2020 ES Diar io Ofi cial de la Unión Europea L 323/5 Transcripción en Denominación Protección (1) Tipo de producto caracteres latinos Poperingse Hopscheuten/Poperingse IGP Frutas, hortalizas y cereales frescos o Hoppescheuten transformados Potjesvlees uit de Westhoek IGP Productos cárnicos Vlaams-Brabantse Tafeldruif DOP Frutas, hortalizas y cereales frescos o transformados Vlaamse laurier IGP Flores y plantas ornamentales Bulgarsko rozovo maslo IGP Aceites esenciales Горнооряховски суджук Gornooryahovski IGP Productos cárnicos sudzhuk Γλυκό Τριαντάφυλλο Αγρού Glyko Triantafyllo IGP Productos de panadería, pastelería, repos­ Agrou tería o galletería Κολοκάσι Σωτήρας/ Kolokasi Sotiras/ DOP Frutas, hortalizas y cereales frescos o Κολοκάσι-Πούλλες Σωτήρας Kolokasi-Poulles transformados Sotiras Κουφέτα Αμυγδάλου Γεροσκήπου Koufeta Amygdalou IGP Productos de panadería, pastelería, Geroskipou repostería o galletería Λουκούμι Γεροσκήπου Loukoumi IGP Productos de panadería, pastelería, Geroskipou repostería o galletería Παφίτικο Λουκάνικο Pafitiko Loukaniko IGP Productos cárnicos Březnický ležák IGP Cerveza Brněnské pivo/Starobrněnské pivo IGP Cerveza Budějovické pivo IGP Cerveza Budějovický měšťanský var IGP Cerveza Černá Hora IGP Cerveza České pivo IGP Cerveza Českobudějovické pivo IGP Cerveza Český kmín DOP Otros productos del anexo I del Tratado Chamomilla bohemica DOP Otros productos del anexo I del Tratado Chelčicko — Lhenické ovoce IGP Frutas, hortalizas y cereales frescos o transformados Chodské pivo IGP Cerveza Hořické trubičky IGP Productos de panadería, pastelería, repostería o galletería Jihočeská Niva IGP Quesos Jihočeská Zlatá Niva IGP Quesos Karlovarské oplatky IGP Productos de panadería, pastelería, repostería o galletería L 323/6 ES Diar io Ofi cial de la Unión Europea 5.10.2020 Transcripción en Denominación Protección (1) Tipo de producto caracteres latinos Karlovarské trojhránky IGP Productos de panadería, pastelería, repostería o galletería Karlovarský suchar IGP Productos de panadería, pastelería, repostería o galletería Lomnické suchary IGP Productos de panadería, pastelería, repostería o galletería Mariánskolázeňské oplatky IGP Productos de panadería, pastelería, repostería o galletería Nošovické kysané zelí DOP Frutas, hortalizas y cereales frescos o transformados Olomoucké tvarůžky IGP Quesos Pardubický perník IGP Productos de panadería, pastelería, repostería o galletería Pohořelický kapr DOP Peces, moluscos y crustáceos frescos y productos derivados Štramberské uši IGP Productos de panadería, pastelería, repostería o galletería Třeboňský kapr IGP Peces, moluscos y crustáceos frescos y productos derivados Valašský frgál IGP Productos de panadería, pastelería, repostería o galletería Všestarská cibule DOP Frutas, hortalizas y cereales frescos o transformados Žatecký chmel DOP Otros productos del anexo I del Tratado Znojemské pivo IGP Cerveza Aachener Printen IGP Productos de panadería, pastelería, repostería o galletería Aachener Weihnachts-Leberwurst/ IGP Productos cárnicos Oecher Weihnachtsleberwurst Abensberger Spargel/Abensberger IGP Frutas, hortalizas y cereales frescos o Qualitätsspargel transformados Aischgründer Karpfen IGP Peces, moluscos y crustáceos frescos y productos derivados Allgäuer Bergkäse DOP Quesos Allgäuer Sennalpkäse DOP Quesos Altenburger Ziegenkäse DOP Quesos Ammerländer Dielenrauchschinken/ IGP Productos cárnicos Ammerländer Katenschinken 5.10.2020 ES Diar io Ofi cial de la Unión Europea L 323/7 Transcripción en Denominación Protección (1) Tipo de producto caracteres latinos Ammerländer Schinken/ IGP Productos cárnicos Ammerländer Knochenschinken Bamberger Hörnla/Bamberger IGP Frutas, hortalizas y cereales frescos o Hörnle/Bamberger Hörnchen transformados Bayerische Breze/Bayerische IGP Productos de panadería, pastelería, Brezn/Bayerische Brez’n/Bayerische repostería o galletería Brezel Bayerischer Meerrettich/Bayerischer IGP Frutas, hortalizas y cereales frescos o Kren transformados
Load more

Recommended publications
  • Cibo Di Strada: La Più Antica Espressione Del Mangiar Fuori Casa
    Periodico di informazione dei soci dell’Associazione Culturale Nasata Anno VII N°71 GIUGNO 2011 [email protected] www.isaporidelmiosud.it Cibo di strada: In questo numero la più antica espressione del mangiar fuori casa Cibo di strada Pag.2 di Domenico Saccà Cioccolato aiuta a bruciare i grassi ziniare) bollite nella “ quarara ”, il tipico *** Solitamente appannaggio degli uomini calderone con cipolle, sedano, carote, Peperoncino brucia calorie che si ritrovano nei chioschi e in quelli prezzemolo e viene servita calda con *** che potremmo paragonare agli attuali Menta piperita antidolorifico sale, pepe, olio e limone. Pag.3 bar-rosticceria, per fare quattro chiac - I suo venditori, i “ quarumari ”, i cui chio - Consigli anti-ictus chere dopo il lavoro. schi si possono trovare in giro per la *** Il piatto più richiesto? Le frattaglie: città e nei mercati rionali, spesso la ser - Cibo low cost gustose, semplici, economiche. Una tra - vono insieme al musso (ovvero testa, Pag.4 dizione popolare che accomuna tutte le zampe, mammelle e naso) del vitello. La vitamina D migliora la glicemia regioni d’Italia e che in alcune zone resi - Le frittole *** ste nonostante le rigide norme igieniche Altra pietanza tipica siciliana è la “ fritto - Dieta mediterranea stile di vita comunitarie e il morbo della mucca *** la ”: pezzetti di carne, grassetti e picco - Liposuzione non ha effetti duraturi pazza. E che ultimamente sta vivendo le cartilagini, ricavate dalle ossa del Pag.5 un momento di grande riscoperta grazie vitello, bollite ad alta temperatura e poi Mucca pazza 10 anni dopo allo “ street food ”, il trend del momento liofilizzate.
    [Show full text]
  • Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová
    Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 1, p. 262-267 https://doi.org/10.5219/1076 Received: 13 February 2019. Accepted: 25 February 2019. Available online: 27 April 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) APPLICATION OF ELECTRONIC NOSE FOR DETERMINATION OF SLOVAK CHEESE AUTHENTICATION BASED ON AROMA PROFILE Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová ABSTRACT Electronic nose with sensors is used in many industries and for various applications such as quality control, process monitoring, shelf life evaluation, origin or authenticity assessment. The aim of this work was to investigate the electronic nose with FID detectors applicability for characterization of steamed cheese and for the assessment of steamed cheese quality decay during storage. Samples of smoked and unsmoked steamed cheese varieties from 5 Slovak enterprises concerning different regions of Slovakia were analysed. Data from aroma profiles were processed by statistical technique PCA. Compounds like acetaldehyde, 1-propanal, propanoic acid, ethyl hexanoate, furfural, butan-2-one, isovaleric acid, 1-hexanol or α-pinene were determined as significant flavours in fresh steamed cheese samples. In the current study, no significant differences in aroma profiles between fresh and stored cheese samples were confirmed. Thus, differences in main odour substances composition of steamed cheese varieties, obtained from various producers in several geographic regions of Slovakia, were minor. Keywords: Slovak steamed cheese; aroma profile; e-nose; authentication INTRODUCTION aroma active compounds. In terms of flavour recognition Electronic nose (e-nose) is an odour detection device during food or beverage consumption, the aroma active using a sensor array (Delgado-Rodríguez et al., 2012).
    [Show full text]
  • Food & Beverage Price List
    25.11.2019. FOOD & BEVERage PRICE LIST Radmile Matejčić 5, 51000 Rijeka PAGE 1 Price (kn) Price (kn) MENU MEALS SOY STEAK/SOY MEDALLIONS SKEWERS 10,00 MENU LUNCH MEAT/VEGETARIAN 30,00 ZUCCHINI STEAK/SWISS CHARD STEAK 11,00 MENU DINNER MEAT/VEGETARIAN 30,00 BAKED DOUGH WITH CHEESE 13,00 BRUNCH 1/ BRUNCH TO GO 1 20,00 CHEESE TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 BRUNCH 2/ BRUNCH TO GO 2 27,00 CHEESE TORTELLINI, TOMATO SAUCE 14,00 CHEESE TORTELLINI, CHAMPIGNON SAUCE 16,00 SOUPS SPINACH TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 CLEAR SOUP/BROCCOLI SOUP/ASPARAGUS SOUP 4,50 SPINACH TORTELLINI, TOMATO SAUCE 14,00 CAULIFLOWER SOUP /BEEF SOUOP 4,50 SPINACH TORTELLINI, CHAMPIGNON SAUCE 16,00 MUSHROOM SOUP/GREEN PEAS SOUP 4,50 SIDE DISHES SPRING SOUP/TOMATO SOUP 4,50 SOUP KAMPUS/RITEH/MINI 8,00 SWISS CHARD WITH POTATOES 8,00 SOUP PRAVRI/INDEKS/POMORAC 10,00 BROCCOLI WITH POTATO 8,00 CAULIFLOWER WITH BREAD CRUMBS 8,00 MAIN COURSE VEGETABLE STEW WITH RICE 7,00 CUTLET IN VEGETABLES 21,00 GREEN PEAS IN BUTTER SAUCE 7,00 PORK STEW/PORK RISOTTO 15,00 GREEN PEAS WITH CARROT/GREEN PEAS IN SAUCE 7,00 FRIED PORK 14,00 KALE WITH POTATOES/MLINCI 7,00 BEEF GOULASH/BEEF WITH GREEN PEAS 20,00 CROQUETTES/BRUSSELS SPROUT 8,00 BEEF STEAk 20,00 PASTA WITH CABBAGE 7,00 BOLIED BEEF 18,00 CRUSTED BAKED POTATO 7,00 STUFFED BEEF 20,00 BOILED CAULIFLOWER 7,00 SLICED MEAT STEAk 15,00 BRAISED SOUR CABBAGE 8,00 SLICED MEATLOAF 15,00 GREEN BEANS IN SAUCE/CABBAGE IN TOMATO SAUCE 7,00 MEATBALLS IN TOMATO SAUCE 14,00 MIXED VEGETABLES WITH POTATO 7,00 HAMBURGER STEAk 22,00 BAKED
    [Show full text]
  • The Island in the Sun Part II Published on Iitaly.Org (
    The Island in the Sun Part II Published on iItaly.org (http://www.iitaly.org) The Island in the Sun Part II Charles Scicolone (May 04, 2008) The new and the old come together in Sicily and today's tourist is attracted by the food, wine and culture. The restaurant scene is changing in Sicily. In the lower part of Ragusa know as Ragusa Ibla (the ancient part of the city rebuilt in the Baroque style after the earthquake of 1693) there are not one, but two, restaurants with Michelin stars. Locanda Don Serafino is a restaurant, hotel, enoteca, and cigar lounge. The very large restaurant has a member of rooms and a wine list of about 1000 bottles. It has one Michelin star. Less then 100 meters away is Il Duomo, a smaller restaurant whose chef worked in Felidia Restaurant in New York. It has a large wine list and two Michelin stars. Both Page 1 of 5 The Island in the Sun Part II Published on iItaly.org (http://www.iitaly.org) use Sicilian ingredients with a very modern twist. It was a pleasure to find such high quality, elegant restaurants in Sicily. There are two restaurants in Palermo that serve traditional food. One has a very interesting name, Piccolo Napoli. It makes two of my favorite pasta dishes, linguine con nero di seppie, linguine with cuttlefish ink, and bucatini con le sarde, thick spaghetti with sardines and fennel. They also make perhaps the best caponata di melanzane I have ever tasted. It is in the Borgo market and is closed more than it is open.
    [Show full text]
  • Samningur Milli Íslands Og Evrópusambandsins Um Vernd Landfræðilegra Merkinga Landbúnaðarafurða Og Matvæla
    SAMNINGUR MILLI ÍSLANDS OG EVRÓPUSAMBANDSINS UM VERND LANDFRÆÐILEGRA MERKINGA LANDBÚNAÐARAFURÐA OG MATVÆLA ÍSLAND annars vegar og EVRÓPUSAMBANDIÐ hins vegar, hér á eftir nefnd „samningsaðilar“, SEM HAFA Í HUGA að samningsaðilarnir samþykkja að stuðla sín á milli að samstilltri þróun á landfræðilegum merkingum, eins og skilgreint er í 1. mgr. 22. gr. samnings Alþjóðaviðskiptastofnunarinnar um hugverkarétt í viðskiptum (TRIPS), og til að efla viðskipti með landbúnaðarafurðir og matvæli sem eru upprunnin á yfirráðasvæðum samningsaðilanna, SEM HAFA Í HUGA að í samningnum um Evrópska efnahagssvæðið (EES-samningurinn) er kveðið á um gagnkvæma viðurkenningu og vernd landfræðilegra merkinga á vínum, kryddblönduðum vínafurðum og brenndum drykkjum, HAFA ORÐIÐ ÁSÁTTIR UM EFTIRFARANDI: 1. gr. Gildissvið 1. Þessi samningur gildir um viðurkenningu og vernd landfræðilegra merkinga á landbúnaðarafurðum og matvælum, öðrum en vínum, kryddblönduðum vínafurðum og brenndum drykkjum, sem eru upprunnin á yfirráðasvæði samningsaðilanna. 2. Landfræðilegar merkingar samningsaðila skulu einungis njóta verndar hins samningsaðilans samkvæmt þessum samningi ef þær falla undir gildissvið löggjafarinnar sem um getur í 2. gr. 2. gr. Gildandi, landfræðilegar merkingar 1. Evrópusambandið kemst að þeirri niðurstöðu, eftir athugun á löggjöf Íslands sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 2. Ísland kemst að þeirri niðurstöðu, eftir athugun á löggjöf Evrópusambandsins sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 3. Eftir að Ísland hefur lokið andmælameðferð, í samræmi við C-hluta I. viðauka, og eftir að Ísland hefur athugað landfræðilegar merkingar landbúnaðarafurða og matvæla Evrópusambandsins, sem eru tilgreindar í II.
    [Show full text]
  • NI Food Producers Guide Dairy Council
    www.nigoodfood.com | Food Producers Guide 1 The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 2015 Guide NI Producers Food Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com Food NI @Food_NI www.nigoodfood.com | Food Producers Guide 1 2015 Food NI Producers Guide 2 www.nigoodfood.com | Food Producers Guide Who we are Thanks for picking up this booklet. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. We believe we have world-class ingredients and chefs and we work tirelessly to get that message out near and far. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. The sheer quality of our food and drink has been a secret for far too long. We create showcases for Northern Ireland food at key food events throughout the year. These are where producers can sell what they make and advertise their services. We’re constantly in touch with the media, telling them about what are members are doing. We’re in the papers, on TV and radio and of course, we’re never done updating our website, Facebooking and Tweeting.
    [Show full text]
  • Physicochemical, Microbiological and Colour Attributes of Horse Salami Established During the Ripening Period
    PAPER PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD D. KOVAčEVIća, K. MastanJEVIća *, J. PLEADINb and J. FRECEc aDepartment of Food Technology, Faculty of Food Technology University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia bLaboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia cDepartment of Biochemical Engineering, Faculty of Food and Biotechnology University of Zagreb, Pierrotijeva 6, HR-10000 Zagreb, Croatia *Corresponding author: Tel. +385 31 224 298 Fax +385 31 207 115, email: [email protected] ABSTRACT Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributa- ble to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial popu- lation thereby being Lactobacillus plantarum,
    [Show full text]
  • Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use As Starter Culture
    microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (M.P.); [email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; [email protected] (W.Z.); [email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products.
    [Show full text]
  • Teresa Maria Queiroz Veiga E Mendes Food Tourism in Portugal
    Politécnico do Porto Escola Superior de Hotelaria e Turismo Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão do Turismo Orientação: Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Prof. Doutor Prof. Doutor Pedro Manuel da Costa Liberato Vila do Conde, julho de 2021 Politécnico do Porto Escola Superior de Hotelaria e Turismo Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão de Turismo Orientação: Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Prof. Doutor Prof. Doutor Pedro Manuel da Costa Liberato Vila do Conde, julho de 2021 Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão do Turismo Membros do Júri Presidente Dr.ª Teresa Alexandra Azevedo Pataco Escola Superior de Hotelaria e Turismo – Instituto Politécnico do Porto Prof.ª Doutora Cristina Maria de Jesus Barroco Novais Escola Superior de Tecnologia e Gestão – Instituto Politécnico de Viseu Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Escola Superior de Hotelaria e Turismo – Instituto Politécnico do Porto Vila do Conde, julho de 2021 Dedicatória Aos meus pais, que desde pequenina me ensinaram o valor do trabalho honesto, empenho, dedicação e o valor do retorno das nossas ações. Exemplos que são desafiantes, no mundo atual, mas incontornáveis. E por todas as alegrias à volta da cozinha e da mesa, um bem hajam. Para ti, Hugo, e por tudo o que temos vindo a concretizar juntos. És um exemplo, a tantos níveis.
    [Show full text]
  • Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne
    ANTIPASTO Abruzzese Soppressata, Mozzarella, and Olives Exiles from Cockaigne © 2010 State University of New York Press, Albany © 2010 State University of New York Press, Albany ABRUZZESE SOPPRESSATA, MOZZARELLA, AND OLIVES A NTIPASTO LITERALLY MEANS “before the meal.” Accompanied by a glass of wine, these cold dishes welcome guests, stimulate the appetite, and ease conversation. Although some antipasti are as elaborate as French hors d’oeuvres and Spanish tapas, this tradi- tional recipe is refreshingly simple. Simplicity, however, requires quality. Use only the freshest mozzarella and, if possible, artisan soppressata. Commercial salami is riskier. Bismarck’s grim joke about sausages and democracy remains all too valid. The U.S. Department of Agriculture forbids the import of Italian soppressata, but the best domestic brand is Columbus. The company’s Farm to Fork program guarantees freshness. I NGREDIENTS • 1 pound Abruzzese soppressata, sliced into ¼ inch-thick coins • 1 pound fresh mozzarella medallions • 1 pound Sicilian green olives (stuffed with garlic) D IRECTIONS 1. Divide a large serving tray, like Gaul, into three sections. 2. Fill each section with soppressata, mozzarella, and olives, forming the Italian flag. 3. Salute and sing Mameli’s Hymn or a rabble-rousing chorus from Verdi. 4. Serve with fresh semolina bread. 21 © 2010 State University of New York Press, Albany 22 ANTIPASTO Increase this recipe’s portions for more formal occasions. It makes a perfect reception dish for either a wedding or funeral. Not that these two events greatly differ. © 2010 State University of New York Press, Albany EXILES FROM COCKAIGNE S WADDLED IN CHEESECLOTH and wrapped in two layers of foil, three Italian sausages, which I hastily had forgotten at my parents’ over Christmas, arrived by UPS at my snowbound bungalow in Syracuse, New York, on the last day of the year.
    [Show full text]
  • Direct Link to Fulltext
    CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1.
    [Show full text]
  • Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
    Muncan Food Corporation $/lb Cold Cut Salami $/lb Hot Smoked Sausage $/lb Cold-Smoked Sausage 7.99 Extra (Garlic) Salami 7.99 Krajnska Sausage 12.99 Domaca Sausage 7.99 Tirola Salami 7.99 Neparovana Sausage 12.99 Domaca Sausage /w Paprika 7.99 Tirola Small 7.99 Debrecin Sausage 12.99 Kulen Sausage 7.99 Boiled Ham Salami 7.99 Cabanos Sauage 12.99 Sibiu Sausage 7.99 Roasted Ham Salami 7.99 Rings Sausage 12.99 Landjaeger Sausage 7.99 Krakovska Salami 7.99 Hunter Sausage 12.99 Cajna Sausage 7.99 Banat Salami 14.99 Crisana Sausage 7.99 Chicken Salami Hot Smoked Bacon 12.99 Sudjuk Sausage 7.99 Double Smoked Bacon 12.99 Ghiudem Sausage Bologna 7.99 Black Forest Bacon 12.99 Babic Sausage 7.99 Bologna 7.99 Karlovacki Spec 12.99 Istrijanska Sausage 7.99 Small Bologna 7.99 Paprika Bacon 12.99 Dry Selijacka Sausage 7.99 Garlic Bologna 8.99 Tarska Bacon 12.99 Njeguska Sausage 7.99 Ham Bologna 8.99 Paprika Rolled Bacon 12.99 Spicy Hungarian Sausage 7.99 Chicken Bologna 8.99 Garlic Rolled Bacon 12.99 Cserkesz Kolbasz 7.99 Small Chicken Bal. 6.29 Smoked Slana 14.99 Karlovacki Sausage 7.99 Bologna /w Vegetables 7.99 Smoked Guanciale 12.99 Dry Jalapeno Sausage 6.99 Meatloaf 8.99 Pressed Bacon 12.99 Kraljevska Sausage 6.99 Meatloaf w/ Vegetables 7.99 Chicken Bacon 12.99 Spicy Ajvar Sausage 7.99 Mortadella Smoked Meat Ham 8.99 Smoked Canadian Bacon Cold-Smoked Salami 7.99 Banat Ham 8.99 Stuffed Canadian Bacon 15.99 Muncan Special Salami 7.99 Prague Ham 7.99 Smoked Pork Butt 15.99 Istra Salami 7.99 Black Forest Ham 9.59 Smoked Pork Tenderloin 15.99 Prosciutto Salami 7.99 Novi Ham 7.59 Smoked Porckchops 15.99 Soppressata 7.99 Striped "Zebra" Ham 6.29 Smoked Spare Ribs 15.99 Spicy Soppressata 7.99 Jambon Haiducesc 7.29 Smoked Babyback Ribs 15.99 Summer Salami 8.99 Muschi Tiganesc Ham 7.29 Smoked St.
    [Show full text]