Data/hora: 09/06/2024 04:00:23

Provedor de dados: 	Arquivo Brasileiro de Medicina Veterinária e Zootecnia	
País: 	Brazil	
Título: 	Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings	
Autores: 	Nascimento,R.S.; Fonseca,A.B.; Feijó,M.B.S.; Franco,R.M.; Miranda,Z.B.	
Data: 	2017-04-01	
Ano: 	2017	
Palavras-chave: 	Struthio camelus; Moisture; Fat; Protein; Ash.	
Resumo: 	ABSTRACT The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006; Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200491	
Editor: 	Universidade Federal de Minas Gerais, Escola de Veterinária	
Relação: 	10.1590/1678-4162-8969	
Formato: 	text/html	
Fonte: 	Arquivo Brasileiro de Medicina Veterinária e Zootecnia  v.69 n.2 2017	
Fonte: 	info:eu-repo/semantics/openAccess