Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaininginformation 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 localtechnology that uses salting, an ancient preservation method; however, with a peculiar boning technique, resulting in a meatproduct with great potential for exploitation in the form of meat blanket. Based on the values of pH (6.22 ± 0.22), wateractivity (0.97 ± 0.02), and moisture (69.86 ± 2.26) lamb meat blanket is considered a perishable product, and consequently itrequires the use of other preservation methods combined with salt, which along with the results of the microbiological analyses(absence ofSalmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 103and 5.2 × 106FUC/g, andStaphylococcusfrom 8.1 × 103CFU/g at uncountable) reinforce the need of hygienic practices to ensure product safety. Theseresults, together with the product notoriety and the organization of the sector are important factors in achieving GeographicalIndication of the Salted lamb Meat blanket of Petrolina.
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