Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos

• Autor(a) principal: Oliveira, Welman Paixão Silva
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/4711
• topic: Carne; Desossa; Microbiologia de carnes; Meat; Bone processing; Meat microbiology; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Meat is a food of high nutritional value and easy deterioration. The boning operation if not performed in adequate sanitary conditions, can compromise the microbiological quality of this noble product. This study was the largest to evaluate microbiological characteristics of beef subject to the deboning process at 15 ° C ambient temperature.The inlet temperature of the rooms in dessosa room was considered as the initial temperature (Ti) while the temperature measured in the cuts, bone and corresponding to the same house, as the final temperature (Tf). The difference between Ti and Tf was calculated, as well, was monitored variation in temperature rise of meat cuts, which occurred during the deboning process compared to the ambient temperature (Ta) of the boning room. In the boning room entrance was measured the pH of the muscle Longissimusdorsi between the 12th and the 13th thoracic vertebra and the value found was considered as the initial pH (pHi). After boning the hindquarters, the pH in the commercial courts and figures were considered as the final pH was measured (PHF). The data were submitted to ANOVA and Tukey's test to compare the effect of Ta on the variables: temperature of the meat cuts, pH and the results of bacteriological analyzes. The "t" test was also used to compare the varying temperatures and pH for each treatment at the inlet and the outlet boning room. After analyzing the results, we concluded that the bacteriological quality of rear cattle on the 4th presented is acceptable, given the low contamination levels found; the pH and the inlet temperature to the room boning room were also acceptable, lying within the margins allowed by the specific legislation for industries under Federal Inspection Service (SIF); boning room ambient temperature is quite heterogeneous, existing significant variations depending on the location sampled; the studied meat cuts, the temperature curves in relation to the time spent in the boning room were represented by a linear function with higher coefficients of determination 99%. Regression and determination coefficients were similar for the ribeye, the lizard and the sirloin, indicating that the maximum temperature input in the boning room should not exceed 5.1 ° C when the ambient temperature is 15 ° C and 5 9 ° C to room temperature to 12 ° C; contamination by mesophilic the surface of contrafilés increased significantly during boning, and for the G15 group this increase was more evident. The deboning process of "white bone" contributes to the excessive initial contamination of the tenderloin; the association processes of boning "white blood", and the increase of boning room temperature to 15 ° C for an increase of ten times the surface contamination of the ribeye, which means a higher risk of product deterioration.