Ethnic meat products- A review on Indian Gastronomy

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-11-17 DOI:10.1016/j.ijgfs.2024.101069

C. Vasanthi , V. Appa Rao , R. Narendra Babu , S. Ezhilvelan , R. Ramani , M. Muthulakshmi , P. Nalini

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Abstract

Ethnic meat products are diversified indigenous products having heritage value owing to the specific know how of the product and pertains to the knowledge and practice of the people of that particular region. The traditional knowledge about the ethnic product cuisine was once confined to a specific community and region and was kept as a secret only to their descendants. It is brought to the public domain because of various research activities in the processing, preservation and packaging technologies which is being documented by several researchers who improvised the quality and shelf life without changing the heritage value of the product. This review documents the history, culinary practices and uniqueness of ethnic meat products originated in the north, south, west and east India, depicting the culture of that region, along with the current trends in technology developments. The review will ensure the reader to understand the diversity of Indian ethnic meat products and will compulsively promote the reach of these unique taste to every palate at every corner of the world.

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民族肉制品--印度美食回顾

民族肉类产品是多种多样的本土产品，具有遗产价值，因为这些产品具有特定的知识，与特定地区人民的知识和习俗有关。有关民族产品美食的传统知识曾一度局限于特定的社区和地区，只对其后代保密。如今，由于一些研究人员在加工、保存和包装技术方面开展了各种研究活动，在不改变产品传统价值的前提下，提高了产品的质量和保质期，从而将这些知识带到了公共领域。本综述记录了源于印度北部、南部、西部和东部的民族肉制品的历史、烹饪方法和独特性，描绘了该地区的文化以及当前技术发展的趋势。这篇综述将确保读者了解印度民族肉制品的多样性，并将有力地促进这些独特的口味深入到世界每个角落的每个人的口中。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.