Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

Abstract

Panelada" is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.

Factorial and discriminant analysis on non-carcass components of Berganês lambs from different sexual classes and crossbreeding

“…Non-carcass components (NCC) obtained after slaughtering animals, such as head, blood, skin, feet, organs and viscera, have additional commercial value for the meat production chain and are of great importance for the cookery of many countries. In Brazil, NCC are used to prepare ‘sarapatel’ (Brasil et al ., 2014), ‘buchada’ (Albuquerque et al ., 2019) and ‘panelada’ (Roque et al ., 2020), which are very popular meals, especially in the semiarid region. ‘Morcilla de Burgos’ in Spain (Santos et al ., 2003), ‘Morcela de Arroz’ in Portugal (Pereira et al ., 2015) and ‘Krvavica’ in Slovenia (Gašperlin et al ., 2014) are also traditional meals prepared with NCC.…”