ANDRADE, Maria Jakelline Clementino de.
Resumo:
Due to the nutritional composition of high lipid and protein content, besides the high value of water activity (Aa) and neutral pH, the meat becomes a conducive medium for the development of undesirable microorganisms and chemical reactions. The objective of this study was to evaluate the physical-chemical, microbiological and hygienic-sanitary quality of fresh beef sold in supermarkets in the city of Pombal-PB. A total of 17 supermarkets were identified, which were subsequently submitted to the evaluation of hygienic-sanitary conditions, through the application of checklists. The evaluation of the physical-chemical and microbiological parameters of beef, soft- slice, was selected and classified according to groups established by Resolution RDC No. 275, dated October 21, 2002. According to the analyzes, it was possible to verify that the product is inappropriate for consumption in accordance with current legislation, because it presents Salmonella sp. and high total coliform counts. Regarding the lipid fraction, there was a variation of 0.61 to 2.42%, classifying the samples as lean meats. The samples presented low Water Retention Capacity (CRA) ranging from (21.22 to 28.04%) and low Water Activity (0.994 and 0.997). In relation to the humidity, proteins and pH the samples were within the one recommended by the legislation. It is possible to conclude that most of the supermarkets did not comply with what the current legislation requires, making it possible to sell products with the possibility of contamination due to the lack of hygiene of the manipulators, machines and utensils.
