Caracterização físico-química de carne caprina comercializada em município do interior da Paraíba.

Abstract

Goat farming is considered a production in expansion worldwide, mainly in semi-arid regions that concentrate the highest percentage of herds. In what it is up to goat meat, the management and practices of appropriate activities in the face of the production maximizes profits and makes it possible to obtain quality products and derivatives. The goal of this work is to analyze the physicochemical characterization of goat meat marketed in a municipality in the interior of Paraíba and understand the importance of goat farming in the current scenario, to compare and discuss with other studies the values ​​obtained in the analyses, encourage consumption, creation and commercialization. In order to emphasize the importance of conducting studies related to goat meat and safer parameters for this commercialization. This research is of the quantitative experimental type. the meat samples caprina were acquired in commerce in the city of Cuité/PB. Physicochemical analyzes were performed at the UFCG Bromatology Laboratory, Cuité campus. All analyzes were performed in duplicate. Among the results, with respect to moisture, goat meat presented a content of 76.20, in compliance when compared to other studies. In in relation to the lipid content (table 1) the average value of the analyzed samples of goat meat the average percentage was 0.51. Therefore, it is possible to conclude that the goat meat analyzed was found within the average values ​​suitable for consumption. However, they do further studies related to the compositions and physicochemical analyzes of meat goats marketed in the various municipalities, in order to enable better parameters of these marketed products.