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Previous issue date: 2011-06-28 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The process of salting and drying in the sun is used to preserve meat since the beginning of
civilization. There is evidence that this preservation technique has arisen in Egypt, between
4,000 and 5,000 years ago. In our country, according to literature, was the first industrial
product that gave the appearance of beef jerky, beef being produced, where about 70% to
75% of the muscle is composed of water, where it will be around 45% as a final product,
according to the law in his article RIISPOA No. 432 provides that the jerky should contain
no more than this amount of moisture in the muscular portion, or more than 15% of total ash
with tolerance of up to 5% variation . Besides this parameter, proteins, lipids, ash, and
minerals were analyzed in samples before and after the manufacturing process to know the
content of these nutrients. Since these are considered important in product quality, thus the
concentration in these samples, respectively, in the flesh Front (CD and CHD) before and
after the manufacturing process for humidity were respectively 75.28% and 47.38% , the
protein was 14.17 and 22.20 g / 100 g sample, 6.360 and 4.251 of lipids g/100g of the
sample, and the ashes 0.974 9.144 g/100g sample, minerals like calcium and 4.074 30 , 06
ppm, s?dio0, 055 and 5.401 g / L, sodium chloride, 0.139 and 13.74 g / L, potassium 237.5
and 166.8 ppm, 1.721 and 3.295 ppm iron, 0.143 and 0.135 ppm phosphorus, zinc and 4.690
6.905 ppm; magn?sio14, 63 e13, 75 ppm manganese .017 e0, 007ppm, copper 0.057 and
0.039 ppm in the case of needle-type meat (CPA and CHPA), 68.04% and 44.17%, protein
13 , 72, and 24.42 g/100g of sample, 1.137 in the ash and 12.68 g / 100g of sample, and the
minerals calcium 17.11 and 12.89 ppm; s?dio0, 123 and 4.871 g / L, sodium chloride 0.312
and 12.39 g / L, potassium 305.3 and 182.1 ppm; ferro1, 817 and 1.513 ppm, 0.273 and
0.139 ppm phosphorus, zinc 6.305 and 4.783 ppm, 27.95 and 15.85 ppm magnesium,
manganese and 0.025 0.011 ppm, 0.057 and 0.143 ppm copper and chromium 0.014 and
0.068 ppm / O processo de salga e secagem ao sol ? utilizado para preservar carnes desde in?cio da
civiliza??o. H? ind?cios de que essa t?cnica de conserva??o tenha surgido no Egito, entre
4.000 e 5.000 anos atr?s. No nosso pa?s, foi o primeiro produto industrializado que
proporcionou o surgimento do charque, sendo produzido de carne bovina, com cerca de 70%
a 75% do m?sculo constitu?da de ?gua, sendo que no charque restar? em torno de 45 % com
toler?ncia at? 5% como produto final, exig?ncia da RIISPOA (Regulamento da Inspe??o
Industrial e Sanit?ria de Produtos de Origem Animal). Al?m desse par?metro as prote?nas, os
lip?deos, as cinzas, e os minerais foram analisados nas amostras antes e ap?s o processo de
fabrica??o. Esses s?o considerados par?metros importantes na avalia??o da qualidade do
produto, ent?o antes do processo t?m a carne do tipo dianteira (CD) e do tipo ponta de agulha
(CPA) e ap?s a fabrica??o obt?m o charque do tipo dianteira (CHD) e do tipo ponta de agulha
(CHPA), foram respectivamente para umidade de 75,28%e 47,38%; o de prote?nas foi de
14,17 e 22,20 g/ 100g de amostra; lip?deos de 6,360e4,251 g/100g de amostra; as cinzas 0,974
e9,144 g/100g de amostra, os minerais como c?lcio de 4,074 e 30,06ppm, s?dio0,055 e
5,401g/L; cloreto de s?dio 0,139 e 13,74g/L; pot?ssio 237,5 e166,8ppm; ferro 1,721 e
3,295ppm; f?sforo 0,143 e 0,135ppm; zinco 4,690 e6,905ppm; magn?sio14,63 e13,75 ppm ;
mangan?s 0,017 e0,007ppm; cobre 0,057 e 0,039 ppm; no caso da carne tipo ponta de agulha
(CPA e CHPA) , 68,04% e 44,17%; em prote?nas 13,72 e 24,42 g/100g de amostra, nas
cinzas 1,137 e 12,68 g/ 100g de amostra, e nos minerais c?lcio 17,11 e12,89ppm; s?dio0,123
e 4,871g/L; cloreto de s?dio 0,312 e12,39g/L; pot?ssio 305,3 e 182,1 ppm; ferro1,817 e
1,513ppm; f?sforo 0,273 e0,139ppm; zinco 6,305 e 4,783ppm; magn?sio 27,95 e 15,85 ppm;
mangan?s 0,025 e 0,011 ppm; cobre 0,057 e 0,143 ppm e cromo 0,014 e 0,068 ppm
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/17682 |
| Date | 28 June 2011 |
| Creators | Souza, Janaina Monteiro de |
| Contributors | CPF:31482015404, http://lattes.cnpq.br/2959800336802498, Silva, Djalma Ribeiro da, CPF:13893734449, http://lattes.cnpq.br/2791074318745945, Brito, George Queiroz de, CPF:52271625491, http://lattes.cnpq.br/5411289875385826, Moita, Graziella Ciaramella, CPF:08193826809, http://lattes.cnpq.br/6123729636062436, Moura, Maria de F?tima Vit?ria de |
| Publisher | Universidade Federal do Rio Grande do Norte, Programa de P?s-Gradua??o em Qu?mica, UFRN, BR, F?sico-Qu?mica; Qu?mica |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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