TOMAZ, A. C.; http://lattes.cnpq.br/1176365628269932; TOMAZ, Aline Coura.
Resumo:
The pack of hygiene of the manipulators, poor storage conditions and chemical
composition of beef are factors responsible for microbial proliferation and sensorial
and nutritional changes of this raw material. In this way, the objective was to analyze
the physical-chemical, microbiological and hygienic-sanitary quality of beef som in
the slaughterhouses of the city of Pombal / PB. The checklist was applied in 21
refrigerators, according to DRC No. 275, to analyze the conformities and
nonconformities, dividing them unto three groups according to said resolution. In this
way 6 samples of the soft coaxial cut per group were selected and the
microbiological and physicochemical analyzes were performed. Moisture values
ranking from 74.95 to 77.69% and water activity- (AW) from 0.993 to 0.994 were
observed, under current legislation. The lipid content ranged from 0.73 to 2.57%.
characterizing as lean meats. Low CRA values (41.27 to 50.52) show probable
sensory and nutritional fosses. The pH of 5.41 to 5.69 is within the legislation and
color analysis varied due to lipid fraction and conditions of sale. The presence of
coliform was observed at 45 ' C in 100% of the analyzed and coliform establishments
at 35 ' C in 83.33% of the refrigerators studied. The presence of Salmonella ssp. in
66.67% of the samples, the presence of 50% of Escherichia poli and 50% of
Staphylococcus. with this, there is a need for greater control over these
establishments by health surveillance, in order to ensure a safe and quality meat for
the consumer market.
