Título:	Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
Autoria:	PEDROSA, N. de A. MADRUGA, M. S. COSTA, R. G. MEDEIROS, G. R. DUARTE, T. F. VOLTOLINI, T. V. MARTINS, S. S.
Afiliação:	NELY 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.
Ano de publicação:	2014
Referência:	Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014.
Conteúdo:	Salted 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.
Thesagro:	Produção animal Caprino Microbiologia
NAL Thesaurus:	Microbiology Animal byproducts Best management practices Microbiological quality Product quality
Palavras-chave:	Boas práticas Manta de carne Carne de caprino salgada Animal prodution
ISSN:	0101-2061
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATSA)