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| Bergamin Filho,Walter; Costa,Marcela de Rezende; Felício,Pedro Eduardo de; Silveira,Expedito Tadeu Facco. |
| Nos métodos tradicionais de elaboração de presunto cru usa-se o pernil suíno inteiro, diferentemente da metodologia proposta neste trabalho, que combinou desossa, adição de transglutaminase, massageamento e moldagem das peças previamente à secagem e maturação, objetivando reduzir o tempo de processamento do produto. Avaliaram-se os efeitos de dois teores de NaCl adicionados (T1 - 3,5% e T2 - 5%), sobre características físico-químicas e microbiológicas dos presuntos crus ao longo do processo, além da avaliação sensorial dos produtos finais. Os presuntos crus obtidos atenderam aos padrões físico-químicos e microbiológicos determinados na legislação brasileira e não foram encontradas diferenças significativas (p < 0,05) entre os tratamentos quanto aos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carne suína; Transglutaminase; Desossa; Moldagem. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200030 |
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| Costa,Marcela de Rezende; Bergamin Filho,Walter; Cipolli,Kátia Maria Vieira Avelar Bittencourt; Silveira,Expedito Tadeu Facco; Felício,Pedro Eduardo de. |
| Existem muitos tipos de presuntos crus com perfis sensoriais particulares, em decorrência de diferentes matérias-primas e técnicas de processamento, que são apreciados por seus sabores e texturas característicos. Este trabalho objetivou caracterizar o perfil sensorial de presuntos crus através da Análise Descritiva Quantitativa e verificar a aceitação dos produtos pelo consumidor. Foram avaliados dois presuntos crus experimentais, produzidos por processo acelerado (denominados CTC 3,5 e 5,0% devido ao teor inicial de sal adicionado), e quatro produtos comercializados no Brasil, um Serrano espanhol, um Italiano e dois brasileiros (Tipo Serrano e Tipo Parma). Os produtos diferiram pelos seguintes atributos: CTC 3,5% - sabor mais ácido, menor intensidade de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Presunto cru; Análise Descritiva Quantitativa; Análise de componentes principais. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100030 |
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| Trindade,Marco Antonio; Felício,Pedro Eduardo de; Castillo,Carmen Josefina Contreras. |
| There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: MSM; Chemical composition; Cholesterol; Functional characteristics. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000200018 |
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| Costa,Marcela de Rezende; Bergamin Filho,Walter; Silveira,Expedito Tadeu Facco; Felício,Pedro Eduardo de. |
| Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Accelerated processing; Maturation time; Transglutaminase. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010 |
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| Marchiori,Andréa Fernanda; Felício,Pedro Eduardo de. |
| Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b*) measurements. Water holding capacity (WHC) was determined by the compression method and the exudate loss (EL) by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PH; Color; Drip loss; Water holding capacity. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000100001 |
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| Teira,Gustavo Adolfo; Tinois,Eduardo; Lotufo,Roberto de Alencar; Felício,Pedro Eduardo de. |
| For several decades, beef carcass evaluation for grading or research purposes has relied upon subjective visual scores, and manually taken measurements, but in recent times there has been a growing interest in new technologies capable of improving accuracy of estimates. Equations to predict weight and yield of beef pistol subprimal cuts were developed in this work using digital image analysis (VIA) of the 12th rib steak. Equations to predict total pistol subprimal cuts weight (CUTS) had coefficients of determination (CD) of 0.84, or 0.87 to 0.88, when the independent variables were the VIA parameters and the half carcass weight (HC) or the total pistol weight (TP), respectively. The predicted values for the total seven subprimal cuts, as a percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef industry; Beef carcass; Image analysis; Rib eye area; Fat thickness. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000200028 |
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