02303naa a2200337 a 450000100080000000500110000800800410001910000220006024501050008226000090018752013160019665000220151265000300153465000280156465000170159265000200160965000120162965000180164165000220165965300210168165300190170265300290172165300190175070000190176970000170178870000200180570000180182570000210184370000190186477300820188320933682018-07-18       2014    bl uuuu     u00u1 u    #d1 aPEDROSA, N. de A.  aSalted lamb meat blanket of Petrolina-Pernambuco, BrazilbProcess and qualityh[electronic resource]  c2014  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 &lt10 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.  aAnimal byproducts  aBest management practices  aMicrobiological quality  aMicrobiology  aProduct quality  aCaprino  aMicrobiologia  aProdução animal  aAnimal prodution  aBoas práticas  aCarne de caprino salgada  aManta de carne1 aMADRUGA, M. S.1 aCOSTA, R. G.1 aMEDEIROS, G. R.1 aDUARTE, T. F.1 aVOLTOLINI, T. V.1 aMARTINS, S. S.  tFood Science and Technology, Campinasgv. 34, n. 1, p. 44-50, jan./mar. 2014.