Abstract
Blood sausages are traditional/ethnic meat products of popular consumption in several countries around the world. Processing technology of blood sausages differs as a result of type, region and manufacturer. The ingredients and formulations/recipes used in blood sausage preparation vary according to the country and specificity/tradition of the producing region and manufacturer. Morcela de Arroz is a Portuguese blood sausage that is unique because it has, beyond pork and blood, rice in its composition. It is usually cooked, not smoked, and ready to eat. Morcela de Arroz is a nutritious meat product; however, because of its high water activity (aw) and pH, it has a limited shelf life due to microbial growth and oxidation. This chapter discusses the manufacturing process, chemical composition and shelf life of Morcela de Arroz, a Portuguese blood sausage, compared to other blood sausages.
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