Microbiological and physical-chemical analysis of edible protein obtained as a by-product of fat rendering in cattle slaughter / Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos
Gonçalves Pereira, Juliano; Mendonça Soares, Vanessa; Braga Izidoro, Thiago; dos Santos Bersot, Luciano; Paes de Almeida Nogueira Pinto, José; Francisco Biondi, Germano.
Acta sci. vet. (Online);
41: 01-05, 2013.
Artigo
em Português
| VETINDEX
| ID: vti-475418
Resumo
Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products. Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. SamplesO aproveitamento dos subprodutos do abate possui grande importância em um estabelecimento frigorífico. Os subprodutos bovinos apresentam um valor aproximado de 10% do preço do animal vivo, possuindo destaque sob o ponto de vista econômico e de saúde pública. [...]
Biblioteca responsável:
BR68.1
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