Padronização do tempo de tambleamento e descanso no processamento de presunto cozido

Abstract

The aim of this work was to evaluate and standardize the massaging and rest time of cooked ham, without affecting the quality of the final product, with the perspective of minimizing the working time and the reduction in the formation of bubbles. The study was conducted in a meat sausage company, located in the Northwest region of Rio Grande do Sul.The experimental design was a randomized block design in a factorial scheme (4 x 5) four massaging times x five rest times, arranged in three replications. We evaluated the number of pieces with Little Side Micro-bubble, Many Side Micro-bubble, Intense Side Micro-bubble, Little Micro-bubble Below, Many Micro-bubble Below, Intense Micro-bubble Below, Little Side Macro-bubble, Intense Side Macro-bubble, Little Macro-bubble Below, Much Macro-bubble Below, and Intense Macro-bubble Below. Considering the results it was possible to conclude that the presence of micro and macro-bubbles are associated with the massaging and rest time. Increased massaging and resting time reduces the presence of bubbles on the side and bottom surface of the ham. The shorter massaging time (200 minutes) allows for greater efficiency in the production time at the factory, however, longer dough rest time is required. To standardize the massaging time in ham production depends on the industry objective, where can choose the process without rest time with longer massaging time, or shorter massaging time, but longer rest time.