Influence of cutting room temperature on the microbiological quality of chicken breast meat

• Autor(a) principal: Anna Paula Rezende Cintra
• Data de Publicação: 2016
• Outros Autores: Maria Clara Grossi Andrade, Marilze M. Lazarini, Débora Cristina Sampaio de Assis, Guilherme Resende da Silva, Liliane Denise Miranda Menezes, Tadeu Chaves de Figueiredo, Silvana de Vasconcelos Cançado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.1590/1678-4162-8153; http://hdl.handle.net/1843/56392; https://orcid.org/0000-0003-3704-6072; https://orcid.org/0000-0002-3388-6501; https://orcid.org/0000-0001-7562-9813; https://orcid.org/0000-0003-0268-7603
• topic: Microbiological quality; Environmental contamination; Chicken breast meat; Cutting room temperature; Microbiologia; Controle de temperatura; Alimentos - Contaminação; Carne - Cortes; Carne - Bacteriologia; Carne de ave

The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.