Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.
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机译：Carne do alguidar是葡萄牙传统的猪肉炒肉，通常出于自消费目的而制造。这项研究开发了一种即食（RTE）肉类产品，以满足当今消费者的便利，该产品以工业规模生产，评估其质量和保质期，评估真空包装的效果和使用抗氧化剂（50 ppm BHT）以增强氧化稳定性。评估理化和微生物参数并进行感官分析。有趣的是，对照样品（非BHT）和抗氧化剂（BHT）之间没有明显差异。在整个存储期间，微生物数量一直保持在较低水平，从而确保了产品所需的微生物质量。在随后的储存阶段，出现了更高价值的硫代巴比妥酸反应性物质，并发现了淡淡的风味和香气。尽管如此，总体升值在存储12个月后才受影响，并且仅在15个月后才出现大幅贬值。纤维性和异味的增加与总体评价呈负相关。
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