Desenvolvimento de paleta suína curada salgada: estudo do processo de salga

Abstract

The consumption of meat pork has great economic importance in many countries. But in Brazil, although the swine chain is highly competitive, the consumption of this meat is still low compared to the meat of chicken or beef. Therefore, increase the consumption by offering differentiated products with competitive price becomes an interesting alternative. The present work aimed study of the dehydration steps (brine salting and drying salting) in the preparation of a salt product of pork (arm shoulder), to accelerate the production time. Initially a market research in order to collect data of consumption of pork and salted products in general was held. In a second step, the effects of the time of brine salting and dry salting in swine shoulder was evaluated by determining the parameters: yield, humidity, water activity and mineral residue. The price is the main factor observed at the time of purchase, being an aspect of great importance, and secondly the validity of the product. Some of the most popular pork cuts and acquired is the ham (leg) due be a noble and slim cut. So the industrialization of cuts such as shoulder is an important alternative for the industry. The salt-cured shoulder pork processed with brine salting for 90 minutes in just one day of dry salting showed physico-chemical parameters appropriate for that class of product compared to similar products legislation as jerked beef. It should be noted that this factor is important for the industry economy, due the process acceleration as well as dispense with the use of other drying processes such as drying oven, which would cause a rise in the cost of the product, or sun drying, which features difficult control the microbiological quality and of the standardization.