Análise bromatológica de carnes antes e após o processamento para obtenção de charque

The process of salting and drying in the sun is used to preserve meat since the beginning of civilization. There is evidence that this preservation technique has arisen in Egypt, between 4,000 and 5,000 years ago. In our country, according to literature, was the first industrial product that gave the appearance of beef jerky, beef being produced, where about 70% to 75% of the muscle is composed of water, where it will be around 45% as a final product, according to the law in his article RIISPOA No. 432 provides that the jerky should contain no more than this amount of moisture in the muscular portion, or more than 15% of total ash with tolerance of up to 5% variation . Besides this parameter, proteins, lipids, ash, and minerals were analyzed in samples before and after the manufacturing process to know the content of these nutrients. Since these are considered important in product quality, thus the concentration in these samples, respectively, in the flesh Front (CD and CHD) before and after the manufacturing process for humidity were respectively 75.28% and 47.38% , the protein was 14.17 and 22.20 g / 100 g sample, 6.360 and 4.251 of lipids g/100g of the sample, and the ashes 0.974 9.144 g/100g sample, minerals like calcium and 4.074 30 , 06 ppm, sódio0, 055 and 5.401 g / L, sodium chloride, 0.139 and 13.74 g / L, potassium 237.5 and 166.8 ppm, 1.721 and 3.295 ppm iron, 0.143 and 0.135 ppm phosphorus, zinc and 4.690 6.905 ppm; magnésio14, 63 e13, 75 ppm manganese .017 e0, 007ppm, copper 0.057 and 0.039 ppm in the case of needle-type meat (CPA and CHPA), 68.04% and 44.17%, protein 13 , 72, and 24.42 g/100g of sample, 1.137 in the ash and 12.68 g / 100g of sample, and the minerals calcium 17.11 and 12.89 ppm; sódio0, 123 and 4.871 g / L, sodium chloride 0.312 and 12.39 g / L, potassium 305.3 and 182.1 ppm; ferro1, 817 and 1.513 ppm, 0.273 and 0.139 ppm phosphorus, zinc 6.305 and 4.783 ppm, 27.95 and 15.85 ppm magnesium, manganese and 0.025 0.011 ppm, 0.057 and 0.143 ppm copper and chromium 0.014 and 0.068 ppm

Música em projetos socioassistenciais governamentais: práticas e concepções culturais no Serviço de Convivência e Fortalecimento de Vínculos em Natal/RN

This present research focus at the teaching of music in social programs, it discuss about the teaching concepts that permeates the educational-musical practice presents in Serviço de Convivência e Fortalecimento de Vínculos (SCFV), of Complexo Dom Bosco, in Natal-RN. The Objective is to reflect upon the music teaching concepts and the relations between musical knowledge and culture. For this, it was problematized the concepts of music teaching and learning in governmental social projects through theoretical and empirical research. After this step, it was studied the cultural aspects involving the routine in the institutions the influenced the music learning at Serviço de Convivência e Fortalecimento de Vínculos, furthermore, and how these aspects are present in the constitution of the paradigms that involve music teaching. For this, it was used a qualitative approach and a case study as type of research. As data capture tool it was used the ethnographic write, photography, interviews as a Facilitator of music with the students of the program, and video recordings of musical learning situations. Theoretical support it was used authors who study the complexity, culture and music teaching in social projects. Finally, the conclusion is that musical learning, in the SCFV context, is involved of cultural conceptions steeped to the Oratório Dom Bosco space and the same time the Brazilian Social Assistance Policy. Sometimes these concepts are contradictory: discipline, leadership and combat social exclusion refer to dialogical cultural hologram of the institutions involved in the music education process.