Constitution and composition chemistry of the precooked goatlike buchada produced in the state of Paraíba, Brazil

Brazilian Archives of Biology and Technology

Neube Michel Dos Santos²  Roberto Germano Costa¹  Marta Suely Madruga¹  Ariosvaldo Nunes De Medeiros¹  Caroline Lima Cavalcante De Albuquerque¹  Rita De Cássia Ramos Do Egypto Queiroga¹ 

[1] ,Universidade Federal da Paraíba Centro Ciências Agrárias João Pessoa PB ,Brasil

关键词: "buchada" yield;    fat;    organs;    protein;    viscera;   

DOI  :  10.1590/S1516-89132008000400017

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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