Daniel Franco

C'est de la vocation pretendument totalitaire de la pensee hegelienne que s'autorise le discredit porte a son endroit par tout un pan de la contemporaneite. La dialectique ne s'ouvrirait a la difference qu'en apparence, ou captieusement, pour mieux la ramener dans les filets d'une omnipotente identite. Ce volume voudrait mettre en avant la these inverse. C'est la differenciation de la dialectique qu'on a choisi d'explorer, en donnant libre champ a quelques-unes des manieres fort diverses de parler de Hegel aujourd'hui: structuraliste, lacanienne, esthetique, existentialiste, anthropologique, judaique... Au lecteur de decider si, au fil de ces variations, se degage un sens un; et, dans l'affirmative, s'il peut etre considere comme totalitaire ou s'il est indissociable de la multiplicite ou il s'exprime. Cette indissociabilite inviterait a ne plus parler de variations sur la dialectique, mais a dire plutot que la dialectique n'est rien d'autre que variations. Et a reconnaitre que si aucune des perspectives evoquees ne semblent forcer la pensee hegelienne, c'est par une vertu qui lui est propre: la plasticite.

Hegel aujourd'hui

Paulo E.S. Munekata

Mirian Pateiro

José M. Lorenzo

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

Daniel Franco

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