Abstract
Development and Characterization of Low Fat Cooked Yacare (<i>Caiman Yacare</i>) Meat Sausages
Highlights
Considered a reptile with high population density, the yacare (Caiman yacare) lives in different aquatic environments, between salt pans, freshwater lagoons, perennial and temporary rivers, and swamps, the proportions and stability of which vary from region to region (Campos et al, 2010)
Among a range of potential meat products that can be obtained from the processing of yacare, cooked sausage can be underlined as an innovative technological option because this product is not found on the market
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Summary
Considered a reptile with high population density, the yacare (Caiman yacare) lives in different aquatic environments, between salt pans, freshwater lagoons, perennial and temporary rivers, and swamps, the proportions and stability of which vary from region to region (Campos et al, 2010). Yacare meat is considered a rich source of proteins of high digestibility and biological value. It contains insignificant amounts of cholesterol and great technological potential for the elaboration of derived products. The preparation of meat products with this waste is an option to develop food products with high added value and obtain further economic gains (Romanelli et al, 2002). Among a range of potential meat products that can be obtained from the processing of yacare, cooked sausage can be underlined as an innovative technological option because this product is not found on the market
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