Estudo do perfil sensorial de carne maturada de caititu
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Estudo do perfil sensorial de carne maturada de caititu

Estudo do perfil sensorial de carne maturada de caititu


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About the Book

O caititu (Tayassu tajacu) também conhecido como cateto, peccari e porco do mato é um animal adaptado à uma grande variedade de habitats que vão desde o semi-árido até florestas tropicais. Neste estudo, esses animais foram criados em cativeiro na Embrapa Amazônia Oriental e seu abate realizado em matadouro para o estudo das características, físicas, físico-químicas, microbiológicas, microscópicas e sensoriais do pernil destes animais através da aplicação de tecnologia de maturação convencional, a qual, consiste na submissão da carne embalada à vácuo sob baixas temperaturas por um determinado período de tempo (binômio tempo x temperatura), alterando algumas características sensoriais da carne, como a cor e maciez. O objetivo principal da maturação foi melhorar a maciez cárnea, já que é um dos atributos mais valorizados pelos consumidores.


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Product Details
  • ISBN-13: 9783639746167
  • Publisher: Novas Edicoes Academicas
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Spine Width: 8 mm
  • Width: 152 mm
  • ISBN-10: 3639746163
  • Publisher Date: 07 Jan 2015
  • Height: 229 mm
  • No of Pages: 128
  • Series Title: Portuguese
  • Weight: 249 gr


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