Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality

Vista sencilla de ítem
dc.creatorNely de Almeida PEDROSA
dc.creatorMarta Suely MADRUGA
dc.creatorRoberto Germano COSTA
dc.creatorGeovergue Rodrigues MEDEIROS
dc.creatorTerezinha Fernandes DUARTE
dc.creatorTadeu Vinhas VOLTOLINI
dc.creatorSilvana Souza MARTINS
dc.date2014
dc.date.accessioned2026-07-07T04:18:59Z
dc.descriptionSalted 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940094006
dc.identifier.urihttp://hdl.handle.net/123456789/457580
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.34
dc.subjectAgrociencias
dc.titleSalted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos