QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ

Detalhes bibliográficos
Autor(a) principal: Daguer, Heitor
Data de Publicação: 2011
Outros Autores: Silva, Heidi Derksen, Higashiyama, Emilia Tirie, Zanette, Cristina Maria, Bersot, Luciano dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/8136
Resumo: The aim of this paper was to evaluate microbiological characteristics of meat products produced under federal inspection by industries in the State of Paraná (Brazil), following Brazilian regulations. According to the type of meat product, quantification of nitrite and starch was also determined. All samples were collected at the plant and all analysis were carried out according to the Brazilian Ministry of Agriculture, Livestock and Food Supply´s recommendations. From 131 samples analyzed, five (3.82%) were contaminated by Salmonella sp. and three (2.3%) presented fecal coliforms. The other samples were legally acceptable. Frankfurters showed starch levels ranging from 1.71% to 10.28%. In bologna, this variation ranged from 3.01% to 16.5%. Residual nitrite levels in all products ranged from 3.7 mg/kg to 293.10 mg/kg. An amount of 23 samples (18.4%) had residual nitrite levels higher than legal limits, with a medium level of 395.91 mg/kg.  The results found suggest that, although the analyzed samples present good sanitary quality, some producers need to be more carefully inspected, in order to attend Brazilian regulations for meat products.KEYWORDS: inspection; meat; meat products; nitrite; quality; starch.
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spelling QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁQUALIDADE DE PRODUTOS CÁRNEOS FABRICADOS SOB INSPEÇÃO FEDERAL NO ESTADO DO PARANÁFood technologyMicrobiologyInspeção de AlimentosThe aim of this paper was to evaluate microbiological characteristics of meat products produced under federal inspection by industries in the State of Paraná (Brazil), following Brazilian regulations. According to the type of meat product, quantification of nitrite and starch was also determined. All samples were collected at the plant and all analysis were carried out according to the Brazilian Ministry of Agriculture, Livestock and Food Supply´s recommendations. From 131 samples analyzed, five (3.82%) were contaminated by Salmonella sp. and three (2.3%) presented fecal coliforms. The other samples were legally acceptable. Frankfurters showed starch levels ranging from 1.71% to 10.28%. In bologna, this variation ranged from 3.01% to 16.5%. Residual nitrite levels in all products ranged from 3.7 mg/kg to 293.10 mg/kg. An amount of 23 samples (18.4%) had residual nitrite levels higher than legal limits, with a medium level of 395.91 mg/kg.  The results found suggest that, although the analyzed samples present good sanitary quality, some producers need to be more carefully inspected, in order to attend Brazilian regulations for meat products.KEYWORDS: inspection; meat; meat products; nitrite; quality; starch.Objetivou-se com o presente estudo avaliar amostras de produtos cárneos fabricados sob inspeção federal no Estado do Paraná quanto às suas características microbiológicas, segundo a legislação vigente. De acordo com o tipo de produto, foram ainda quantificados os teores de nitrito e de amido. Todas as amostras foram coletadas nos estabelecimentos produtores e as análises foram realizadas conforme as recomendações do Ministério da Agricultura, Pecuária e Abastecimento. Das 131 amostras de produtos cárneos analisadas, cinco (3,82%) apresentaram-se contaminadas por Salmonella sp. e  três (2,3%) encontravam-se contaminadas por coliformes fecais. Para as amostras de salsicha, os valores de amido variaram de 1,71% a 10,28 %. Nas amostras de mortadela, esses valores variaram de 3,01 % a 16,5%. Dez amostras de salsicha apresentaram teores de amido fora dos padrões regulamentares, assim como oito amostras de mortadela se apresentaram em não conformidade com os dispositivos legais. Os valores de nitrito residual detectados nos produtos variaram de 3,7 mg/kg a 1.398,5 mg/kg. Verificou-se que 23 amostras (18,4%) excederam o limite regulamentar, apresentando um valor médio de 395,91 mg/kg de nitrito residual. Pelos resultados obtidos, conclui-se que apesar da boa qualidade encontrada na maioria dos produtos, alguns fabricantes demandam uma intensificação da fiscalização, de modo a atender os requisitos regulamentares de qualidade para produtos cárneos.PALAVRAS-CHAVE: amido; carnes; nitrito; produtos cárneos.Universidade Federal de Goiás2011-06-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/813610.5216/cab.v12i2.8136Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 12 No. 2 (2011); 359-364Ciência Animal Brasileira / Brazilian Animal Science; v. 12 n. 2 (2011); 359-3641809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/8136/9264https://revistas.ufg.br/vet/article/view/8136/9265Daguer, HeitorSilva, Heidi DerksenHigashiyama, Emilia TirieZanette, Cristina MariaBersot, Luciano dos Santosinfo:eu-repo/semantics/openAccess2011-06-27T14:44:54Zoai:ojs.revistas.ufg.br:article/8136Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:39.789171Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
QUALIDADE DE PRODUTOS CÁRNEOS FABRICADOS SOB INSPEÇÃO FEDERAL NO ESTADO DO PARANÁ
title QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
spellingShingle QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
Daguer, Heitor
Food technology
Microbiology
Inspeção de Alimentos
title_short QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
title_full QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
title_fullStr QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
title_full_unstemmed QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
title_sort QUALITY EVALUATION OF MEAT PRODUCTS PRODUCED UNDER FEDERAL INSPECTION IN THE STATE OF PARANÁ
author Daguer, Heitor
author_facet Daguer, Heitor
Silva, Heidi Derksen
Higashiyama, Emilia Tirie
Zanette, Cristina Maria
Bersot, Luciano dos Santos
author_role author
author2 Silva, Heidi Derksen
Higashiyama, Emilia Tirie
Zanette, Cristina Maria
Bersot, Luciano dos Santos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Daguer, Heitor
Silva, Heidi Derksen
Higashiyama, Emilia Tirie
Zanette, Cristina Maria
Bersot, Luciano dos Santos
dc.subject.por.fl_str_mv Food technology
Microbiology
Inspeção de Alimentos
topic Food technology
Microbiology
Inspeção de Alimentos
description The aim of this paper was to evaluate microbiological characteristics of meat products produced under federal inspection by industries in the State of Paraná (Brazil), following Brazilian regulations. According to the type of meat product, quantification of nitrite and starch was also determined. All samples were collected at the plant and all analysis were carried out according to the Brazilian Ministry of Agriculture, Livestock and Food Supply´s recommendations. From 131 samples analyzed, five (3.82%) were contaminated by Salmonella sp. and three (2.3%) presented fecal coliforms. The other samples were legally acceptable. Frankfurters showed starch levels ranging from 1.71% to 10.28%. In bologna, this variation ranged from 3.01% to 16.5%. Residual nitrite levels in all products ranged from 3.7 mg/kg to 293.10 mg/kg. An amount of 23 samples (18.4%) had residual nitrite levels higher than legal limits, with a medium level of 395.91 mg/kg.  The results found suggest that, although the analyzed samples present good sanitary quality, some producers need to be more carefully inspected, in order to attend Brazilian regulations for meat products.KEYWORDS: inspection; meat; meat products; nitrite; quality; starch.
publishDate 2011
dc.date.none.fl_str_mv 2011-06-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/8136
10.5216/cab.v12i2.8136
url https://revistas.ufg.br/vet/article/view/8136
identifier_str_mv 10.5216/cab.v12i2.8136
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/8136/9264
https://revistas.ufg.br/vet/article/view/8136/9265
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 12 No. 2 (2011); 359-364
Ciência Animal Brasileira / Brazilian Animal Science; v. 12 n. 2 (2011); 359-364
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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