Desenvolvimento de lombos cozidos defumados de diferentes espécies animais.

Abstract

With increasing competition, increasing product variety, shortening the life cycle and increasing consumer demands for quality, industries are investing in the area of product development, identified as a major source of competitive advantage. At the same time, unconventional meat meats are gaining ground among niche consumers looking for products with exotic flavors and aromas, associated with quick preparation and ready for consumption. Thus, the present work aimed to develop smoked cooked loins of rabbit, sheep and calf and to characterize them through physicochemical and sensory analysis and to compare them with the traditional pork product. The Project was carried out at IFMG Campus Bambuí, in partnership with UFLA. The raw material used was the fresh meat loin, rabbit, pork, sheep and calf for the production of smoked cooked loins. The animals were slaughtered and the carcasses were stored refrigerated for 24 hours. After this period, deboning and quality analysis of the raw materials were performed, with the cuts stored under freezing (-18ºC) until processing. Tests were performed to find the standard formulation used in the processing of the loins. The raw materials used in the preparation of smoked cooked loins presented adequate quality in relation to the values of pH24h and water holding capacity (WHC), in accordance with the values found in the literature. The products yielded between 74 and 79%, with pork cooked loin the highest yielding product (79%). Moisture, ash and protein contents were statistically similar for both the standard and the three new smoked loins, all of them considered to be of high protein value (> 20%). Cooked smoked loin of rabbit and calf presented reduced fat and kilocalories in relation to the traditional pork meat product. Regarding the color and texture attributes, the cooked smoked rabbit loin was similar to the traditional pork product, while the sheep and calf loins presented a different color and texture in relation to the traditional product, being characterized as dark, intense, reddish and brown. Cohesive. The various sensory attributes observed in the present study for the three new smoked cooked loins can be seen as a plus for exotic and differentiated flavors. All samples were classified as products that consumers would likely buy. However in the acceptance test, the calf product and the traditional one were preferred over the others. Finally, according to all analyzes, results and discussions presented, it is concluded that the use of rabbit and veal meat were viable for the development of smoked cooked loins. The product with the highest production potential was boiled smoked calf tenderloin.