The good rank capybara meat has reached within the exotic meat market justifies studies on its physical-chemical composition and also on the improvement of the production process. With that aim, Longissimus dorsi and Semimembranosus muscles of male animals ageing 12 to 18 months were evaluated about composition and technological properties. It was found a low fat content in capybara meat - 0.4% and 0.3% for L. dorsi and Semimembranosus muscles, respectively. A inverse correlation (P<0.001) was found between sarcomere length and shear force. L. dorsi showed a shorter sarcomere lenght and a higher shear force (P<0.001) than Semimembranosus muscle (1.88 mum and 2.43 mum; 11.2 kg and 9.1kg, respectively), what denotes that capybara ham meat is tenderer than loin meat. Moreover, trimmings and viscera were used in the elaboration of meat products as hamburger, pátê and mortadella. Sensory analysis of those products showed good acceptance.
capybara; meat; technology; meat products
