FARIAS, S. M.; http://lattes.cnpq.br/3488835899579147; FARIAS, Suerlândio Maceió de.
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.