Carne-de-Sol Elaborada com Corte Secundário de Baby Búfalo, em Belém, Pará

The objective of evaluate the physical and chemical characteristics of three samples of dried meat with different fat levels (light, lean and fat), prepared with cut side (end-to-needle) "baby" Buffalo (Bubalus bubalis), which adds value to the marketing of lower courts. Animals were used in about 20 months old. The product was prepared with the addition of 10% salt ground, placed in cell cure for 17 hours, and after, lying in a room with a temperature of 20 ° C for another 17 hours. It was then packed in pieces, using plastic bags and placed under refrigeration. After cleaning the meat to remove chips, the product has obtained a final yield of 53.48%. The sun-dried meat had satisfactory physical and chemical characteristics.