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Advisor(s)
Abstract(s)
Physical properties and color parameters were
compared in goat and sheep meat blankets ‘‘mantas’’
obtained after salting and air-drying processes at 8–10 C
for 48 and 120 h, respectively. Animal which were used in
preparation process did not meet the requirement of age
and weight to be involved into the classifications of Protected
Designation of Origin or Geographical Indication
established by Portuguese regulations. pH, water activity
(aw), water holding capacity (WHC) and texture were
assessed in longissimus dorsi muscle of fresh meat samples.
The processes of product fabrication consisted of six
stages: ageing, deboning and obtaining of mantas, salting,
stumbling, washing, air drying and vacuum packaging.
Color CIELAB parameters were monitored during salting
and air-drying processes at subscapularis and semimembranosus
muscles. Significant differences were found
between physical characteristics of fresh meats; texture and
WHC were the factors most influenced by ageing. Sheep
meat blankets reached values of L*, b* and C* higher than
the goat but a lower value of a*.
Description
Keywords
Small ruminants Meat quality Salted meat
Pedagogical Context
Citation
Ortega, A.; Chito, D.; Teixeira, A. (2016). Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal. Journal of Food Measurement and Characterization. ISSN 2193-4126. 10:3, p. 670-675