| dc.description.abstract | The preparation of pork-derived meat products such as fermented products, such as cappa, raw ham, salami, among others, require highly complex technologies and manufacturing processes, which are often not available in an accessible way for the small and medium-sized meat processing agro-industries. When available, these technologies will increase regional production, diversify high-quality products, and maintain the appeal of a handcrafted/colonial product with high added value. Therefore, a technical manual for coppa production was prepared, written in a detailed, accessible, and easy-to-understand manner, based on technologies adapted to the sector's reality. To technically qualify the manual, a literature review about the product was carried out and the practical preparation of a batch of coppa. The product was prepared in a slaughterhouse in the southwest region of Paraná, where all phases of the process were monitored and described, from the choice of raw material to the packaging of the final product. During the procedure, parameters such as pH and weight loss were monitored. The crown production process achieved the ideal characteristics, as per RTPIQ in 49 days, with a weight reduction of 40.29% and reaching a pH of 5.82. A good evolution of the products' color, aroma, and texture was also observed. The monitoring and development of the product in loco contributed to developing a technical manual for the manufacture and preparation of pork cups, a practical guide for small and medium-sized pork processing industries, aimed at standardizing and quality manufacturing processes. | |
