| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Constitution and composition chemistry of the precooked goatlike buchada produced in the state of Paraíba, Brazil
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| Autores: |
Santos,Neube Michel dos
Costa,Roberto Germano
Madruga,Marta Suely
Medeiros,Ariosvaldo Nunes de
Albuquerque,Caroline Lima Cavalcante de
Queiroga,Rita de Cássia Ramos do Egypto
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| Data: |
2008-08-01
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| Ano: |
2008
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| Palavras-chave: |
"buchada" yield
Fat
Organs
Protein
Viscera
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| Resumo: |
The objective of the present work was to quantify the constitution and composition chemistry of the precooked goat buchada produced in the state of Paraíba, Brazil. The goat buchada presented considerable yield in relation to the live weight. High protein content was observed in the products analyzed. The lipid content presented high variation as result of the lack of standardization of products produced in the state and no control on parameters such as age, weight and breed of the slaughtered animals was observed. Although no difference (P<0.05) in the lipid content was observed, the highest percentages were observed in samples from Remígio and Barra de Santa Rosa, with 14.52 and 15.90%, respectively, as result of the addition of high amounts of omental and mesenteric fat in the buchada and probably the slaughter of older animals.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400017
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132008000400017
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.51 n.4 2008
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| Direitos: |
info:eu-repo/semantics/openAccess
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