THE UTILIZATION OF CAPYBARA MEAT IN SAUSAGES AND COLD CUT ELABORATIONS

Authors

  • JOCELEM MASTRODI SALGADO Escola Superior de Agricultura Luiz de Queiros
  • MARIA THEREZA E. L. GALVÃO Instituto de Tecnologia de Alimentos
  • MARIA DE LOURDES P. STORER Escola Superior de Agricultura Luiz de Queiros
  • SOLANGE GUIDOLIN CANNIATTI-BRAZACA Escola Superior de Agricultura Luiz de Queiros

DOI:

https://doi.org/10.5380/cep.v17i1.13805

Keywords:

CARNE BOVINA, CARNE SUÍNA, CARNE DE CAPIVARA, SALSISHA, FIAMBRE, ANÁLISE SENSORIAL, ANÁLISE BROMATOLOGICA. BEEF, PORK, CAPYBARA MEAT, SAUSAGE, COLD CUTS, SENSORIAL ANALYSIS, BROMATOLOGICAL ANALYSIS.

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.

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How to Cite

SALGADO, J. M., GALVÃO, M. T. E. L., STORER, M. D. L. P., & CANNIATTI-BRAZACA, S. G. (1999). THE UTILIZATION OF CAPYBARA MEAT IN SAUSAGES AND COLD CUT ELABORATIONS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(1). https://doi.org/10.5380/cep.v17i1.13805

Issue

Vol. 17 No. 1 (1999)

Section

Artigos

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