Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality

Food Science and Technology (Campinas)

Nely De Almeida Pedrosa¹  Marta Suely Madruga²  Roberto Germano Costa²  Geovergue Rodrigues Medeiros²  Terezinha Fernandes Duarte²  Tadeu Vinhas Voltolini²  Silvana Souza Martins² 

[1] ,Federal University of Paraíba Department of Food Technology João Pessoa PB ,Brazil

关键词: good practices;    geographical indication;    microbiology;   

DOI  :  10.1590/S0101-20612014000100006

来源: SciELO

【 摘 要 】

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 preservation methods combined with salt, which along with the results of the microbiological analyses (absence of Salmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 10³ and 5.2 × 10(6) FUC/g, and Staphylococcus from 8.1 × 10³ CFU/g at uncountable) reinforce the need of hygienic practices to ensure product safety. These results, together with the product notoriety and the organization of the sector are important factors in achieving Geographical Indication of the Salted lamb Meat blanket of Petrolina.

【 授权许可】

CC BY   
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