Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos
Autor(a) principal: | |
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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 |
Resumo: | 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. |
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Mesquita, Albenones José dehttp://lattes.cnpq.br/3180029815183858Romero, Rolando Alfredo Mazzonihttp://lattes.cnpq.br/0737991281916166Mesquita, Albenones José deOliveira , Antonio Nonato deMelo, Camila Silveira dehttp://lattes.cnpq.br/4431628490679724Oliveira, Welman Paixão Silva2015-10-22T12:20:41Z2015-03-06OLIVEIRA, W. P. S. Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos. 2015. 73 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/4711Meat 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.A carne é um alimento de alto valor nutricional e fácil deterioração. A operação de desossa, se não for realizada em condições higiênico-sanitárias adequadas, pode comprometer a qualidade microbiológica desse produto nobre. O presente estudo foi realizado com o objetivo maior de avaliar características bacteriológicas da carne bovina submetida ao processo de desossa em temperatura ambiente de 15ºC. A temperatura de entrada dos quartos na sala de dessosa foi considerada como a temperatura inicial (Ti), enquanto a temperatura mensurada nos cortes, desossados e correspondentes aos mesmos quartos, como a temperatura final (Tf). Foi calculada a diferença entre a Ti e a Tf, como também, foi monitorada a variação na elevação de temperatura dos cortes cárneos, ocorrida durante o processo de desossa em relação à temperatura ambiente (Ta) da sala de desossa. Na entrada da sala de desossa foi aferido o pH do músculo Longissimusdorsi entre a 12ª e a 13ª vértebra torácica e o valor encontrado foi considerado como o pH inicial (pHi). Após a desossa do quarto traseiro, foi aferido o pH nos cortes comerciais e os valores encontrados foram considerados como o pH final (pHf). Os dados foram submetidos à análise de variância e teste de Tukey para comparar o efeito da Ta nas variáveis: temperatura dos cortes cárneos, pH e os resultados das análises bacteriológicas. O Teste "t" também foi utilizado para comparar as variáveis de temperaturas e de pH em relação a cada tratamento na entrada e na saída da sala de desossa. Após análise dos resultados, pôde-se concluir que a qualidade bacteriológica dos quartos traseiros bovinos apresentou-se aceitável, tendo em vista os baixos níveis de contaminação encontrados; o pH e a temperatura de entrada à sala de desossa dos quartos também foram aceitáveis, encontrandose dentro das margens permitidas pela legislação específica para indústrias sob Serviço de Inspeção Federal (SIF); a temperatura ambiente da sala de desossa é bastante heterogênea, existindo importantes variações, dependendo do local amostrado; nos cortes cárneos estudados, as curvas de temperatura em relação ao tempo de permanência dentro da sala de desossa foram representadas por uma função linear com coeficientes de determinação superior a 99%. Os coeficientes de regressão e determinação foram semelhantes para o contrafilé, o lagarto e a picanha, indicando que a temperatura máxima de entrada na sala de desossa não deve superar os 5,1°C quando a temperatura ambiente for de 15°C e os 5,9°C para temperatura ambiente a 12°C; a contaminação por mesófilos na superfície dos contrafilés aumentou de forma significativa durante a desossa, sendo que para o grupo G15 esse aumento foi bem mais evidente. O processo de desossa do “osso branco” contribui para a excessiva contaminação inicial do contrafilé; a associação dos processos de desossa do “osso branco” e o aumento da temperatura da sala de desossa para 15 °C determinaram um aumento de dez vezes na contaminação superficial do contrafilé, o que significa um maior risco de deterioração do produto.Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2015-10-20T13:26:49Z No. of bitstreams: 2 Dissertação - Welman Paixão Silva Oliveira - 2015.pdf: 3359047 bytes, checksum: 482c0dffd55820a44e37332618f5e06d (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Rejected by Luciana Ferreira (lucgeral@gmail.com), reason: on 2015-10-21T10:09:43Z (GMT)Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2015-10-21T11:11:31Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Welman Paixão Silva Oliveira - 2015.pdf: 3359047 bytes, checksum: 482c0dffd55820a44e37332618f5e06d (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-10-22T12:20:41Z (GMT) No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Welman Paixão Silva Oliveira - 2015.pdf: 3359047 bytes, checksum: 482c0dffd55820a44e37332618f5e06d (MD5)Made available in DSpace on 2015-10-22T12:20:41Z (GMT). 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dc.title.por.fl_str_mv |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
dc.title.alternative.por.fl_str_mv |
Effect of temperature on the room of bones bacteriological quality and temperature of cuts meat cattle |
title |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
spellingShingle |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos Oliveira, Welman Paixão Silva Carne Desossa Microbiologia de carnes Meat Bone processing Meat microbiology CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
title_full |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
title_fullStr |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
title_full_unstemmed |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
title_sort |
Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos |
author |
Oliveira, Welman Paixão Silva |
author_facet |
Oliveira, Welman Paixão Silva |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Mesquita, Albenones José de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3180029815183858 |
dc.contributor.advisor-co1.fl_str_mv |
Romero, Rolando Alfredo Mazzoni |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0737991281916166 |
dc.contributor.referee1.fl_str_mv |
Mesquita, Albenones José de |
dc.contributor.referee2.fl_str_mv |
Oliveira , Antonio Nonato de |
dc.contributor.referee3.fl_str_mv |
Melo, Camila Silveira de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4431628490679724 |
dc.contributor.author.fl_str_mv |
Oliveira, Welman Paixão Silva |
contributor_str_mv |
Mesquita, Albenones José de Romero, Rolando Alfredo Mazzoni Mesquita, Albenones José de Oliveira , Antonio Nonato de Melo, Camila Silveira de |
dc.subject.por.fl_str_mv |
Carne Desossa Microbiologia de carnes |
topic |
Carne Desossa Microbiologia de carnes Meat Bone processing Meat microbiology CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Meat Bone processing Meat microbiology |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
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. |
publishDate |
2015 |
dc.date.accessioned.fl_str_mv |
2015-10-22T12:20:41Z |
dc.date.issued.fl_str_mv |
2015-03-06 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, W. P. S. Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos. 2015. 73 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4711 |
identifier_str_mv |
OLIVEIRA, W. P. S. Efeito da temperatura da sala de desossa sobre a qualidade bacteriológica e a temperatura de cortes cárneos bovinos. 2015. 73 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2015. |
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http://repositorio.bc.ufg.br/tede/handle/tede/4711 |
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por |
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por |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Goiás |
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Programa de Pós-graduação em Ciência Animal (EVZ) |
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UFG |
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Brasil |
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Escola de Veterinária e Zootecnia - EVZ (RG) |
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Universidade Federal de Goiás |
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Universidade Federal de Goiás (UFG) |
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UFG |
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Repositório Institucional da UFG |
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