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| 1. |  | PEDROSA, N. de A.; MADRUGA, M. S.; COSTA, R. G.; MEDEIROS, G. R.; DUARTE, T. F.; VOLTOLINI, T. V.; MARTINS, S. S. Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014.| Biblioteca(s): Embrapa Caprinos e Ovinos; Embrapa Semiárido. |
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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos; Embrapa Semiárido. |
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Data corrente: |
03/12/2014 |
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Data da última atualização: |
18/07/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PEDROSA, N. de A.; MADRUGA, M. S.; COSTA, R. G.; MEDEIROS, G. R.; DUARTE, T. F.; VOLTOLINI, T. V.; MARTINS, S. S. |
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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. |
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Título: |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Animal prodution; Boas práticas; Carne de caprino salgada; Manta de carne. |
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Thesagro: |
Caprino; Microbiologia; Produção animal. |
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Thesaurus NAL: |
Animal byproducts; Best management practices; Microbiological quality; Microbiology; Product quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/112898/1/Tadeu-1.pdf
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Marc: |
LEADER 02303naa a2200337 a 4500
001 2093368
005 2018-07-18
008 2014 bl uuuu u00u1 u #d
100 1 $aPEDROSA, N. de A.
245 $aSalted lamb meat blanket of Petrolina-Pernambuco, Brazil$bProcess and quality$h[electronic resource]
260 $c2014
520 $aSalted 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.
650 $aAnimal byproducts
650 $aBest management practices
650 $aMicrobiological quality
650 $aMicrobiology
650 $aProduct quality
650 $aCaprino
650 $aMicrobiologia
650 $aProdução animal
653 $aAnimal prodution
653 $aBoas práticas
653 $aCarne de caprino salgada
653 $aManta de carne
700 1 $aMADRUGA, M. S.
700 1 $aCOSTA, R. G.
700 1 $aMEDEIROS, G. R.
700 1 $aDUARTE, T. F.
700 1 $aVOLTOLINI, T. V.
700 1 $aMARTINS, S. S.
773 $tFood Science and Technology, Campinas$gv. 34, n. 1, p. 44-50, jan./mar. 2014.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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