Rendimento de carcaça e composição centesimal da carne de jacaré-açu

Abstract

The consumption of exotic meat became regular in some groups of consumers. This situation requires nutrition information for labeling. The Amazon region is well-known as source of fish for the food industry. There is an increased interest in new products from other animal species, such as meat of Caimans. To evaluate the characteristics of Caiman meat, a study was carried out. About 184 samples of Melanosuchus niger were collected from a protected area in the Amazonas State (Brazil). The tail tender was analyzed for proximate composition featuring: moisture content 73%, protein 27.8%, lipids 6.1% and 1% ash. The carcasses and cuts were evaluated for their performance and the average yield of carcass was 57.02%. The cuts of the tail were higher yielding. The results are useful for new products from Caimans and labeling of this meat produced at the Amazon basin.