Charque suíno elaborado com carne de matrizes de descarte.Charque suíno elaborado com carne de matrizes de descarte.

• Ano de defesa: 2017
• Autor(a) principal: Dias, Victor Hugo de Luna
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Gestão e Tecnologia Agroindustrial; Programa de Pós-Graduação em Tecnologia Agroalimentar; UFPB
• Palavras-chave em Português: Produto; Sal; Sensorial; TBARs; LOAS; Product; Salt; Sensory; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/22908

The processing of food allows a great variation in the final quality of the product, which depends directly on the quality of the raw material used, the conditions of processing, storage and commercialization. Salting is one of the oldest methods used for preserving meat. In the meat industry, the incorporation of salts into meat products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this study was to evaluate the physical-chemical, microbiological and sensorial aspects of beef jerky with different levels of salting, made with the meat of pigs. The experiment was conducted at the Center for Human, Social and Agricultural Sciences (UFPB). Raw material obtained from the random slaughtering of pigs from the Duroc and Landrace races was used, with an average age of 5 years, with an average live weight of 281.00 ± 15.72 kg in good sanitary condition. Total coliforms, thermotolerant coliforms, viable aerobic mesophilic bacteria, coagulase positive staphylococcus, Salmonella sp., PH, and lipid oxidation analysis (LOA) were performed every 30 days during 90 days of storage. The physico-chemical data were analyzed following a completely randomized design with 4 levels of salt addition (30, 50, 70 and 90%). The LOA analysis was submitted to a 4x4 factorial scheme, being 4 levels of salt addition and 4 levels of time for storage, totaling in 16 treatments. For each treatment there were 3 replications totaling 48 samples. Data were submitted to a regression analysis, and the means were compared by the Dunnet test at 5% probability. The physical-chemical and sensorial variables did not present significant effect (P <0.05) the introduction of salt. The LOA values increased with the inclusion of different levels of salt in pork. The microbiological characteristics were presented within the norms of the legislation. Considering the intention to buy, it is concluded that the 30 and 50% level of salting are the most appreciated by consumers.