Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422 |
Resumo: | 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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Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and qualityBoas práticasManta de carneCarne de caprino salgadaAnimal produtionProdução animalCaprinoMicrobiologiaMicrobiologyAnimal byproductsBest management practicesMicrobiological qualityProduct qualitySalted 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.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.PEDROSA, N. de A.MADRUGA, M. S.COSTA, R. G.MEDEIROS, G. R.DUARTE, T. F.VOLTOLINI, T. V.MARTINS, S. S.2014-12-03T11:11:11Z2014-12-03T11:11:11Z2014-12-0320142014-12-03T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014.0101-2061http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T01:59:33Zoai:www.alice.cnptia.embrapa.br:doc/1001422Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T01:59:33falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T01:59:33Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
title |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
spellingShingle |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality PEDROSA, N. de A. Boas práticas Manta de carne Carne de caprino salgada Animal prodution Produção animal Caprino Microbiologia Microbiology Animal byproducts Best management practices Microbiological quality Product quality |
title_short |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
title_full |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
title_fullStr |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
title_full_unstemmed |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
title_sort |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
author |
PEDROSA, N. de A. |
author_facet |
PEDROSA, N. de A. MADRUGA, M. S. COSTA, R. G. MEDEIROS, G. R. DUARTE, T. F. VOLTOLINI, T. V. MARTINS, S. S. |
author_role |
author |
author2 |
MADRUGA, M. S. COSTA, R. G. MEDEIROS, G. R. DUARTE, T. F. VOLTOLINI, T. V. MARTINS, S. S. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
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. |
dc.contributor.author.fl_str_mv |
PEDROSA, N. de A. MADRUGA, M. S. COSTA, R. G. MEDEIROS, G. R. DUARTE, T. F. VOLTOLINI, T. V. MARTINS, S. S. |
dc.subject.por.fl_str_mv |
Boas práticas Manta de carne Carne de caprino salgada Animal prodution Produção animal Caprino Microbiologia Microbiology Animal byproducts Best management practices Microbiological quality Product quality |
topic |
Boas práticas Manta de carne Carne de caprino salgada Animal prodution Produção animal Caprino Microbiologia Microbiology Animal byproducts Best management practices Microbiological quality Product quality |
description |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-03T11:11:11Z 2014-12-03T11:11:11Z 2014-12-03 2014 2014-12-03T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014. 0101-2061 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422 |
identifier_str_mv |
Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014. 0101-2061 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001422 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
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instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503397919948800 |