dc.contributorBeneti, Stéphani Caroline
dc.contributorBeneti, Stéphani Caroline
dc.contributorDroval, Adriana Aparecida
dc.contributorMarques, Leila Larisa Medeiros
dc.creatorMaraschi, Haniele
dc.date.accessioned2020-11-10T12:28:55Z
dc.date.accessioned2022-12-06T15:41:20Z
dc.date.available2020-11-10T12:28:55Z
dc.date.available2022-12-06T15:41:20Z
dc.date.created2020-11-10T12:28:55Z
dc.date.issued2019-07-02
dc.identifierMARASCHI, Haniele. Avaliação da absorção de salmoura em peças destinadas à obtenção do presunto cozido. 2019. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2019.
dc.identifierhttp://repositorio.utfpr.edu.br/jspui/handle/1/6738
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5269261
dc.description.abstractBrazil is the 4th largest producer of pork and having preferential domestic consumption of processed products, and cooked ham is one of these products. One of the processing steps is the injection of brine. In this stage, the absorption of brine evaluated in sections of the leg in different conditions. The absorption of brine over a productive day evaluated in the different cuts of the shank and the distinct absorption for each cut verified. A test performed by adding ice in the brine preparation to check for interference on absorption, it was found that there was a reduction in absorption by meat cuts. The influence of the velocity on the absorption evaluated, the results showed that the greater absorption occurred for smaller velocities in the injector belt. It was verified the importance of the hygiene and maintenance of the equipment, for a standardization in the percentage of absorption in the different cuts of the ham. It is concluded that if maintenance and hygiene are performed periodically, the absorption percentages will be better standardized
dc.publisherUniversidade Tecnológica Federal do Paraná
dc.publisherCampo Mourao
dc.publisherBrasil
dc.publisherDepartamento Acadêmico de Alimentos
dc.publisherEngenharia de Alimentos
dc.publisherUTFPR
dc.rightsembargoedAccess
dc.subjectEmbutidos (Alimentos)
dc.subjectCarne de porco - Indústria
dc.subjectCarne - Cortes
dc.subjectSausages
dc.subjectPork industry and trade
dc.subjectMeat cuts
dc.titleAvaliação da absorção de salmoura em peças destinadas à obtenção do presunto cozido
dc.typebachelorThesis


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