Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal

• Autor(a) principal: Ortega Bonilla, Rubén Andrés
• Data de Publicação: 2016
• Outros Autores: Chito-Trujillo, Diana M., Teixeira, Alfredo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/17715
• topic: Small ruminants; Meat quality; Salted meat

Physical properties and color parameters were compared in goat and sheep meat blankets ‘‘mantas’’ obtained after salting and air-drying processes at 8–10 C for 48 and 120 h, respectively. Animal which were used in preparation process did not meet the requirement of age and weight to be involved into the classifications of Protected Designation of Origin or Geographical Indication established by Portuguese regulations. pH, water activity (aw), water holding capacity (WHC) and texture were assessed in longissimus dorsi muscle of fresh meat samples. The processes of product fabrication consisted of six stages: ageing, deboning and obtaining of mantas, salting, stumbling, washing, air drying and vacuum packaging. Color CIELAB parameters were monitored during salting and air-drying processes at subscapularis and semimembranosus muscles. Significant differences were found between physical characteristics of fresh meats; texture and WHC were the factors most influenced by ageing. Sheep meat blankets reached values of L*, b* and C* higher than the goat but a lower value of a*.