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

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dc.contributorNELY DE ALMEIDA PEDROSA, UNIVERSIDADE FEDERAL DA PARAÍBA
dc.contributorMARTA SUELY MADRUGA, UNIVERSIDADE FEDERAL DA PARAÍBA
dc.contributorROBERTO GERMANO COSTA, UNIVERSIDADE FEDERAL DA PARAÍBA
dc.contributorGEOVERGUE RODRIGUES MEDEIROS, INSTITUTO NACIONAL DO SEMIÁRIDO
dc.contributorTEREZINHA FERNANDES DUARTE, CNPC
dc.contributorTADEU VINHAS VOLTOLINI, CPATSA
dc.contributorSILVANA SOUZA MARTINS, SERVIÇO NACIONAL DE APRENDIZAGEM INDUSTRIAL.
dc.creatorPEDROSA, N. de A.
dc.creatorMADRUGA, M. S.
dc.creatorCOSTA, R. G.
dc.creatorMEDEIROS, G. R.
dc.creatorDUARTE, T. F.
dc.creatorVOLTOLINI, T. V.
dc.creatorMARTINS, S. S.
dc.date2014-12-03T11:11:11Z
dc.date2014-12-03T11:11:11Z
dc.date2014-12-03
dc.date2014
dc.date2014-12-03T11:11:11Z
dc.date.accessioned2026-07-07T05:42:36Z
dc.descriptionSalted 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.
dc.identifierFood Science and Technology, v. 34, n. 1, p. 44-50, jan./mar. 2014.
dc.identifier0101-2061
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422
dc.identifier.urihttp://hdl.handle.net/123456789/498347
dc.languageeng
dc.rightsopenAccess
dc.subjectBoas práticas
dc.subjectManta de carne
dc.subjectCarne de caprino salgada
dc.subjectAnimal prodution
dc.subjectProdução animal
dc.subjectCaprino
dc.subjectMicrobiologia
dc.subjectAnimal byproducts
dc.subjectMicrobiology
dc.subjectMicrobiological quality
dc.subjectProduct quality
dc.subjectBest management practices
dc.titleSalted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality.
dc.typeArtigo de periódico

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