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“…Our results agree with the good acceptance by consumers for similar products studied by other authors (Souza and others ; Duarte and others ; Francois and others ) who used sheep and goat meat for the elaboration of sausages.…”
Section: Resultssupporting
“…The microbiological quality of Italian salamis made of lamb and enriched with pequi was considered satisfactory, as they presented negative results for total coliform, thermotolerant coliform and Staphlococcus aureus, as well as absence of Salmonella, indicating compliance with the Brazilian legislation , showing proper sanitary standards for consumption. These results are attributed to the quality of raw materials, the sanitization conditions of manufacture and product characteristics, which was confirmed by François et al (2009), when studying the physicochemical and sensory properties of fermented stuffed sausages made of different proportions of pork and lamb for disposal.…”
mentioning
“…An alternative to trade and increase lamb consumption would be through industrialization, for instance, stuffed lamb sausages (Pelegrini et al, 2008). The market for fermented sausage has shown significant growth and high competitiveness; these foods are part of the food habits of a considerable portion of Brazilian consumers (François et al, 2009).…”
Section: Introductionmentioning
“…These results also showed that there was no significant difference between the different meat treatments. François et al (2009) obtained fermented sausage of the salami type using different proportions of meat from culled ewes and sows and found that the addition of 15% of sheep meat in the formulation improved the characteristics evaluated in the study, such as color, odor, taste, and texture, compared to standard salami, and that satisfactory results could also be achieved with the addition of up to 75% of sheep meat.…”
Section: Discussionmentioning
“…Estudos vêm sendo realizados no tocante à utilização da carne de ovinos na fabricação de produtos diversificados, tais como salame (FRANÇOIS et al, 2009), linguiça frescal (MAIA JUNIOR et al, 2017), linguiça defumada (MAIA JUNIOR, et al 2020) e mortadela (GUERRA et al, 2012). Este fato vem contribuindo para a expansão da produção de carne ovina (FRANÇA, 2006), proporcionando, desta forma, um aumento na oferta de proteína de alta qualidade (RIBEIRO et al, 2001).…”
Section: Introductionunclassified