Evaluation of microbiology and nutritive quality of exotic meats

• Autor(a) principal: Sfaciotte, Ricardo Antonio Pilegi
• Data de Publicação: 2015
• Outros Autores: Vignoto, Vanessa Karla Capoia, Cardozo, Rejane Machado, Munhoz, Patrícia Marques, Pinto, Adriana Aparecida, Wosiacki, Sheila Rezler, Ferraro, Gisela Cristiane, Barbosa, Maria José Baptista
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16751
• topic: Ostrich; Wild boar; Alligator; Vacuum-packed; Microbiological and nutritive analyzes.; Avestruz; Javali; Jacaré; Embalagem a vácuo; Análises microbiológicas e nutritivas.

Vacuum-packed and frozen of ostrich (Struthio camelus), alligator (Caiman latirostris) and wild boar (Sus scrofa) meat samples were obtained in an authorized commercial store in Maringá/Paraná. Of each kind meat were analyzed 6 samples, where were studied counts of mesophilic aerobic bacteria, aerobic bacteria psichrophilic, coliforms, Escherichia coli and Staphylococcus spp., and protein and fat analysis. The results of aerobic mesophilic bacteria ranged between <1.0 a 3.6 log CFU/g, being the biggest counting in ostrich meat. The meat that had the biggest counting of micro-organisms psychrotrophs was also the ostrich, but even so, it was not considered high, ranging between 2.3 and 2.7 log CFU/g. There were no counting for coliforms and E. coli on wild boar and alligator meats (except sample 4 of wild boar meat that had a count of 1.0 log CFU/g of coliforms) but, all ostrich meat had count, ranged between 1.3 a 2.7 log CFU/g. In generally, the literature shows that wild animals meats have higher protein values (19.5 to 22.8% CP) than domestic animals, this values agree with the values found in this work, 19.9 to 29.9% CP.