Características qualitativas da carne bovina, picada e moída, comercializada no município de Seropédica-RJ

Abstract

Brazil has the largest commercial cattle herd in the world and is the main exporter of beef. The State of Rio de Janeiro is one of the largest domestic consumers of in natura beef. When it comes to beef cattle, hygiene is an extremely important factor that interferes in the production chain of meat and influences the final product quality. Another critical point is the handling of meat at retail. The meat presents favorable conditions for the microorganisms proliferation (high humidity, the presence of nitrogenous substances, slightly acidic pH) being an excellent growing culture medium. Contamination/microbial growth depends upon the hygienic conditions prevailing before, during and after slaughter. The present study was conducted to evaluate qualitative aspects of the chuck roll cut, depending on the processing (chopped and milled) and day trading (Monday or Thursday). Was evaluated temperature, pH, chemical composition (moisture, protein, fat, ash), presence of salts of sodium nitrite, the presence of Salmonella spp and microorganisms counting (coliforms, Escherichia coli, aerobic mesophilic). Were collected 36 samples of chopped and milled chuck roll from outlets located in the municipality of Seropédica, around the same time on two different days. The results were tested for analysis of variance and analyzed using a randomized block design. The temperature values were higher than 7 °C, according to the legislation, being the cut milled upper the chopped cut (p <0.05). No significant difference (p> 0.05) for pH value, but some samples were nonstandard. The lipid content was nearly twice the milled chuck roll over the chopped chuck roll. For the moisture and ash there were no differences for processing and neither for the collection day. when it comes to protein difference was observed (p <0.05) for processing and collection day . There was no interaction between the day of collection and processing for physico-chemical variables. It wasn’t verified nitrite salts in any samples. Only three samples were positive for Salmonella spp all chopped cut. The cut milled had higher values (p <0.05) for coliforms and total aerobic mesophilic. No significant difference (p> 0.05) was observed for fecal partial coliform and Escherichia coli. The results indicate there is need for good hygiene practices and manipulation in the commercial establishments of Seropédica.