Desenvolvimento de linguiça frescal clean label em unidade industrial de carnes

Abstract

Consumers are increasingly concerned about having a healthy diet, this work brings the industrialized product development of the frescal type sausage based on the clean label trend. It is a new market idea that has been growing, with products free of additives and preservatives with ingredients known to the population. For the accomplishment of the work a bibliographical research was made, knowing the tendency and available ingredients in the market. Subsequently, bench tests, microbiological analysis, physical chemistry, regulatory study of these new products and focus groups were carried out. The laboratory analyzes have been within the recommended by the Brazilian resolutions, the ingredients found for substitution: celery extract, purple carrot dye, rosemary extract need to be tested for better results and need to be better registered in Brazil.