Its origin must it the search in ways to conserve the meat, in the cured form. In accordance with the Brazilian legislation, the sausage is fit in the sub-category that is part of category 8? carnceos meats and products, and are defined as product prepared with meats, toucinhos and condiments, perfectly triturated and maturados, inlaid in fine guts of new swines, goat ovinos and or in appropriate, stews and slightly cured plastics or not. 2 the percentage of humidity of the food becomes related with the amount of available water in existing it. The humidity text corresponds to the loss in weight suffered for the when warm food in conditions in which the water is removed. In the reality, it is not only to be removed water, but other substances that if volatilize in these conditions.
The residue gotten in the direct heating is called dry residue. The direct heating of the sample around 105C it is the process most usual in food samples. Food samples that if they decompose, or initiate transformations to this temperature, must be warm in greenhouses. In the cases where other volatile substances are gifts, the text determination of real humidity must be made by process of destillation with imiscveis liquids. The official method for determination of humidity, as normative n.20, is of greenhouse 105C 3C during 24horas and is after based on the difference of mass of the sample before and the process of 3 drying. The calculation indicated for the amount of humidity, by the Ministry of Agriculture, is made on the ready product, for the half relation of three and water parts for a protein part. 4 the determination of the mineral constituent of foods is carried through by the quantification of leached ashes. Ash of a food is the inorgnico residue that after remains the burning of the organic substance that is transformed into Co2, H2O and IN the 2.