Detalhes bibliográficos
| Ano de defesa: |
2016 |
| Autor(a) principal: |
Oliveira , Jair Rodrigues de
 |
| Orientador(a): |
Dickel, Elci Lotar
|
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade de Passo Fundo
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Bioexperimentação
|
| Departamento: |
Faculdade de Agronomia e Medicina Veterinária – FAMV
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://tede.upf.br/jspui/handle/tede/1599
|
Resumo: |
Due to the two casting defects in broilers flocks, White Striping and Wooden Breast, have significant losses in poultry slaughterhouses, the health judgments criteria adopted by federal law. In order to mitigate these losses in order to reduce waste and loss it was underwritten this research. It was collected meat samples with these two defects and meat without changes. There were made microbiological analysis and physical chemical for them. Related to these samples it was prepared the product mortadella, by testing different proportions (25%, 50%, 75% and 100%) for each defect, and a sample (100%) without any defect (control). These were evaluated related to their chemical composition (protein, moisture, lipids and ash), pH and Eber reaction. Concomitantly, it was made sensory evaluation. The result of physicochemical analyzes found for breast without changes, White Striping and Wooden Breast are in accordance with Brazilian legislation. Also the mortadella prepared from these meats presented results according to the Technical Regulation of Identity and Quality - RTIQ. The sensory evaluation indicated that there was no significant difference between the mortadella. These results indicate that the meat presenting these changes can be used in the preparation of boiled emulsified products. |
