Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422
Unidade da Embrapa/Coleção:: Embrapa Semiárido - Artigo em periódico indexado (ALICE)
Data do documento: 3-Dez-2014
Tipo do Material: Artigo em periódico indexado (ALICE)
Autoria: PEDROSA, N. de A.
MADRUGA, M. S.
COSTA, R. G.
MEDEIROS, G. R.
DUARTE, T. F.
VOLTOLINI, T. V.
MARTINS, S. S.
Informaçães Adicionais: 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.
Título: Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
Edição: 2014
Fonte/Imprenta: Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014.
Idioma: en
Palavras-chave: Boas práticas
Manta de carne
Carne de caprino salgada
Animal prodution.
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.
Ano de Publicação: 2014
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Tadeu1.pdf403,59 kBAdobe PDFThumbnail
Visualizar/Abrir

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace