Avaliação do efeito do ácido Fosfórico no rendimento de tripas suínas naturais na produção de linguiça calabresa, utilizando ferramentas da qualidade

Abstract

The natural casing represents very important role in the processing of meat sausages. In order to be used, the casings must have good impermeability to water vapor; good machinability, allowing the use of machines for mechanical drawing and an attractive appearance after filling, with no pockets. The present study aims to evaluate the effect of Phosphoric acid on the yield of natural pork casings in the production of sausages using the PDCA cycle. An alternative to improve the yield was the substitution of trisodium phosphate dodecahydrate for phosphoric acid. Through brainstorming tools, Ishikawa diagram, 5W2H, to identify possible deviations, difficulties, percentages of losses and thus find solutions. The casing hydration flowchart was changed in order to use phosphoric acid. Data on the length, caliber and weight of the buds were collected and the yield and amount of gut consumed per cage were calculated, before and after the alteration. From the data collected, it was possible to verify the effectiveness of phosphoric acid compared to trisodium phosphate dodecahydrate. It was observed through investigations and the elaboration of the action plan that it is possible to implement a more effective method for the hydration of natural casings before the stuffing, with an increase in yield and productivity, reaching the goals and standards of the company. It is concluded that with this action plan it was possible to improve the cost-benefit ratio, evolving in mass balance, in an industrial scale production.