Processamento industrial de snack de carne tipo biltong, utilizando o suco de abacaxi e especiarias do nordeste brasileiro

Abstract

Salted and dryed meats are appreciated around the world. They usually have a simple technology, passed down through generations. In Brazil, the most consumed types of dryed meats are charque, carne de sol and jerked beef. Biltong is a typical meat product of South Africa and it is commonly eaten as a snack. For convenience, these ready-to-eat products (RTE) characterize a worldwide trend that has aroused great interest from producers, particularly those from meat snack market. In contrast, this product is not yet produced and sold in Rio Grande do Norte supermarkets. So, it represents an opportunity for innovation. Therefore, this study aims to create an industrial processing of a biltong meat snack, using pineapple juice and regional spices, seeking to ensure its commercialization in this state. During this study, was made a bibliographic review on the subject, process flow diagram with description of manufacturing steps, and industry layout. As well as mass and energy balances, packaging and labeling were developed and, finally, the economic viability of the product was analyzed and was suggested a management of waste generated in production. After this study, it was possible to obtain R$ 9,02 as sale price for the package containing 60 g, which represents great chances of acceptance in the market, because this product offers quality and will be sold inside a modern and practice packaging made with easy degradability material.