Avaliação higiênico-sanitária, físico-química e microbiológica da carne bovina comercializada nos frigoríficos da cidade de Pombal/PB.

Abstract

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.