Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial

• A.F. Oliveira ; K. Paulos ; S. Rodrigues ^[2] ; A. Leite ; E. Pereira ; A. Teixeira ^[1]
  1. [1] Universidade de Trás-os-Montes e Alto Douro

     Universidade de Trás-os-Montes e Alto Douro

     Vila Real (São Pedro), Portugal

     
  2. [2] Centro de Investigação de Montanha
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 709-711
• Idioma: español
• Títulos paralelos:
  • Characterization of the production of manta, a dried and salted sheep and goat product in pre-industrial environment
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic state.