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The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​

portuguesEste estudo avaliou o efeito de diferentes concentracoes de farinha de yacon (Smallanthus sonchifolia) sobre as caracteristicas fisico-quimicas, microbiologicas e sensoriais de quatro formulacoes de mortadelas (F1, F2, F3 e controle) preparadas com carne de ovinos, gordura suina e aditivos. Todas as formulacoes atenderam aos padroes fisico-quimicos e microbiologicos definidos nas regulamentacoes para producao de mortadela no Brasil. As formulacoes controle e F1 obtiveram as melhores pontuacoes de aceitacao, em comparacao com F2 e F3. Os julgadores declararam intencao de compra favoravel para as formulacoes controle, F1 e F2. Os resultados mostram que a mortadela de carne ovina suplementada com farinha de yacon e uma alternativa promissora na fabricacao de produtos carneos mais saudaveis. Palavras-chave: ovinos; mortadela; Smallanthus sonchifolia EnglishThis study evaluated the effect of different yacon meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacon meal is a promising alternative in the manufacture of healthier meat products. Key words: mutton; mortadella; Smallanthus sonchifolia

In this work, six bovine carcasses butchered in a slaughterhouse in Rio de Janeiro State, Brazil (SIE 504) were studied and temperature, pH, sarcomere length in different periods after slaughter (1, 5, 8, 12, 15 and 24 h) of the longissimus dorsi (LD) and triceps brachii (TB) muscles as well as the shear force (meat tenderness) and colour were evaluated, aiming at characterizing the rigor mortis in the meat during industrial processing. Data statistic treatment demonstrated that carcass temperature and pH decreased gradually during the industrial chilling. The chilly room temperature varied from 10.2 to 4.0°C, the mean initial temperature of longissimus dorsi was 34.03°C and the final one was 7.12°C; the mean initial temperature of Triceps brachii was 39.00°C and the final one was 6.42°C. The mean initial pH of Longissimus dorsi was 6.47 and the final one was 5.46; the mean initial pH of Triceps brachii was 6.66 and the final one was 5.54. The smallest sarcomere size obtained in both muscles occurred at 12 h post mortem, and the sarcomere lengths were 1.44 and 1.41 μm, respectively. As for the colour parameters, the b * value presented higher correlation with the ultimate pH. The absence of cold shortening and the non-occurrence of dark firm and dry (DFD) meat indicate better quality of the meat analyzed. Keywords: Bovine carcass, muscles, rigor mortis