Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422
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dc.contributor.authorPEDROSA, N. de A.pt_BR
dc.contributor.authorMADRUGA, M. S.pt_BR
dc.contributor.authorCOSTA, R. G.pt_BR
dc.contributor.authorMEDEIROS, G. R.pt_BR
dc.contributor.authorDUARTE, T. F.pt_BR
dc.contributor.authorVOLTOLINI, T. V.pt_BR
dc.contributor.authorMARTINS, S. S.pt_BR
dc.date.accessioned2014-12-03T11:11:11Zpt_BR
dc.date.available2014-12-03T11:11:11Zpt_BR
dc.date.created2014-12-03pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014.pt_BR
dc.identifier.issn0101-2061eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422pt_BR
dc.descriptionSalted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional local technology that uses salting, an ancient preservation method; however, with a peculiar boning technique, resulting in a meat product with great potential for exploitation in the form of meat blanket. Based on the values of pH (6.22 ± 0.22), water activity (0.97 ± 0.02), and moisture (69.86 ± 2.26) lamb meat blanket is considered a perishable product, and consequently it requires the use of other preservation methods combined with salt, which along with the results of the microbiological analyses (absence of Salmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 103 and 5.2 × 106 FUC/g, and Staphylococcus from 8.1 × 103 CFU/g at uncountable) reinforce the need of hygienic practices to ensure product safety. These results, together with the product notoriety and the organization of the sector are important factors in achieving Geographical Indication of the Salted lamb Meat blanket of Petrolina.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBoas práticaspt_BR
dc.subjectManta de carnept_BR
dc.subjectCarne de caprino salgadapt_BR
dc.subjectAnimal produtionpt_BR
dc.titleSalted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and qualitypt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-12-03T11:11:11Zpt_BR
dc.subject.thesagroProdução animalpt_BR
dc.subject.thesagroCaprinopt_BR
dc.subject.thesagroMicrobiologiapt_BR
dc.subject.nalthesaurusMicrobiologyeng
dc.subject.nalthesaurusAnimal byproductseng
dc.subject.nalthesaurusBest management practiceseng
dc.subject.nalthesaurusMicrobiological qualityeng
dc.subject.nalthesaurusProduct qualityeng
riaa.ainfo.id1001422pt_BR
riaa.ainfo.lastupdate2014-12-03pt_BR
dc.contributor.institutionNELY DE ALMEIDA PEDROSA, UFPB; MARTA SUELY MADRUGA, UFPB; ROBERTO GERMANO COSTA, UFPB; GEOVERGUE RODRIGUES MEDEIROS, INSA; TEREZINHA FERNANDES DUARTE, CNPC; TADEU VINHAS VOLTOLINI, CPATSA; SILVANA SOUZA MARTINS, SENAI, Peteolina-PE.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

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