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Advisor(s)
Abstract(s)
Food safety it’s crucial for our life and this study has the purpose to
characterize some microbiologic parameters in a pre-industrial company when producing
salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local
and traditional firm to produce a salted and dried meat product, called as manta. In this work
was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g),
Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total
coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in
all determinations the achieved scores in the production of manta in pre-industrial
environment had more countable microorganisms than laboratorial essay. These results
showed that the company must have a higher control in the hygienic conditions in all the
processes, also forewarn the employees to a better person hygienic state
Description
Keywords
Goat Sheep Meat Food safety
Citation
Oliveira, A.F.; Paulos, K.; Rodrigues, Sandra; Leite, A.; Pereira, E.; Teixeira, A. (2013). Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial. In XV Jornadas Sobre Producción Animal. Zaragoza: AIDA. p. 709-711. ISBN 978-84-695-7685-4
Publisher
Asociación Interprofesional para el Desarrollo Agrario