THE UTILIZATION OF CAPYBARA MEAT IN SAUSAGES AND COLD CUT ELABORATIONS

Abstract

Sausage and cold cuts were produced with capybara meat. Such products were compared to similar ones made of beef and pork and evaluated through sensory and bromatological analyses. All characteristics analyzed in the tested samples were considered acceptable and did not differ statistically from the control sausage. The replacement of pork for capybara meat in the elaboration of sausage and cold cuts did not modify the organoleptic properties of all products analyzed, except for the attribute flavor in the cold cuts.