ElaboraÃÃo de carne caprina maturada para churrasco

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

With the to improve the organic characteristics of the goat meat when prepares under the barbecue form and to make it competitive, the meat was matured on âa hot wayâ method without Tripoliphosphate of sodium, and compared, through sensorial analysis â test of Ordinance, with the meats goat and ovine prepared by the traditional method of the region. The effect of the treatments had been evaluated by means of the determination of humidity texts, capacity of retention of water (CRA) and pH of the samples ready to bake. The values gotten for humidity and CRA had not presented significant differences between the treatments, however pH of the ovine meat was inferior, (p<0,05) to others. The sensorial test disclosed a superiority of the ovine meat in comparison to the goat meat matured and traditional (p<0,05). When compared the matured goat meat with tripoliphosphate with the goat meat prepared by the traditional method and without the participation of the ovine meat, this was significative supeior (p<0,05). One concludes that the process of maturation of the goat meat added of 0,5% of tripoliphosphate of sodium, left the goat meat in equality of conditions to compete with the ovine meat

ASSUNTO(S)

carne maturada goat meat carne com tripolifosfato carne caprina matured meat tripoliphosphate meat meat for barbecue nutricao carne para churrasco

ACESSO AO ARTIGO

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