Processamento da carne do jacaré do pantanal (Caiman crocodilus yacare)

Abstract

This study considers different ways of processing alligator swampland meat as an alternative of consumption in a non conventional way for that species. It also evaluates the utilization of the meat coming from parts normally discarded such as muscle of the trunk and membranes. The following processes were accomplished to reach the objective: non sausage products (type hamburger) preserved meat (canned), non-cooked cured meat (smoky), and cured cooked product (type ham). The quality of the products was evaluated through sensorial analyses and the data were submited to statistical treatment to determine the acceptance degree.