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| Pedrosa,Nely de Almeida; Madruga,Marta Suely; Costa,Roberto Germano; Medeiros,Geovergue Rodrigues; Duarte,Terezinha Fernandes; Voltolini,Tadeu Vinhas; Martins,Silvana Souza. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Good practices; Geographical indication; Microbiology. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100006 |
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