Sheep meat fermented sausages from disposal animals with inclusion of swine meat and fat

Autores

  • Rodrigo de Nazaré Santos Torres
  • Helen Fernanda Barros Gomes Universidade federal do mato grosso
  • Heraldo César Gonçalves Universidade Estadual Paulista “Júlio de Mesquita Filho” /UNESP, Botucatu – SP
  • Raquel Ornelas Marques Universidade Estadual Paulista “Júlio de Mesquita Filho” /UNESP, Botucatu – SP
  • Natália Santos Leal Universidade Estadual Paulista “Júlio de Mesquita Filho” /UNESP, Botucatu – SP

DOI:

https://doi.org/10.15361/1984-5529.2016v44n1p113-120

Resumo

The supply chain of the sheep industry is faced with the problem of marketing the meat of disposal animals that do not have the appropriate organoleptic characteristics required by the consumer market of meat in natura, being one of the alternatives to its use the manufacture of fermented sausages. The present work aims to evaluate the influence of different proportions of swine meat and fat on sheep meat fermented sausages coming from disposal animals. To this end, it were used four different proportions of ovine:swine meat (100:0; 66:33; 33:66 and 0:100%); and three different levels of addition of pork fat (5; 10 and 15%). Salamis with 66% sheep meat and 15% pork fat stood out, having the best averages in the sensory evaluation on several issues evaluated in this study.

Publicado

22/12/2015

Edição

Seção

Zootecnia - Animal Production