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Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal

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Abstract

Physical properties and color parameters were compared in goat and sheep meat blankets “mantas” obtained after salting and air-drying processes at 8–10 °C for 48 and 120 h, respectively. Animal which were used in preparation process did not meet the requirement of age and weight to be involved into the classifications of Protected Designation of Origin or Geographical Indication established by Portuguese regulations. pH, water activity (aw), water holding capacity (WHC) and texture were assessed in longissimus dorsi muscle of fresh meat samples. The processes of product fabrication consisted of six stages: ageing, deboning and obtaining of mantas, salting, stumbling, washing, air drying and vacuum packaging. Color CIELAB parameters were monitored during salting and air-drying processes at subscapularis and semimembranosus muscles. Significant differences were found between physical characteristics of fresh meats; texture and WHC were the factors most influenced by ageing. Sheep meat blankets reached values of L*, b* and C* higher than the goat but a lower value of a*.

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Acknowledgments

This study was framed in the project of cooperation among Carcass and Meat Quality and Technology Laboratory of Agrarian School of Bragança, ANCRAS—Serrana Goat National Association of Breed Producers, ACOB—Bragançana Sheep National Association of Breed Producers and Bísaro Salsicharia Tradicional and financially supported by BISOVICAP.

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Authors and Affiliations

  1. Escuela Superior Agraria, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal

    A. Ortega & A. Teixeira

  2. Edificio de los laboratorios, Departamento de Química, Facultad de Ciencias Naturales Exactas y de la Educación, Universidad del Cauca, Sector Tulcán, 190003, Popayán, Colombia

    D. Chito

  3. CECAV, Animal and Veterinary Research Centre, Universidade Trás-os-Montes e Alto Douro, Vila Real, Portugal

    A. Teixeira

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  1. A. Ortega
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  2. D. Chito
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  3. A. Teixeira
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Correspondence to A. Ortega.

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Ortega, A., Chito, D. & Teixeira, A. Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal. Food Measure 10, 670–675 (2016). https://doi.org/10.1007/s11694-016-9350-z

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  • DOI: https://doi.org/10.1007/s11694-016-9350-z

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