Avaliação microbiológica e físico-química de carnes comercializadas em supermercados de Francisco Beltrão - PR.

Abstract

Nowadays has significantly increased the concern with issues relating to health, welfare and above all with the feeding of people. Red meat can be presented with an important nutritional role, because it provides key nutrients to diets (protein, lipids). Consumers are seeking a meat not only with the intrinsic attributes such as tenderness, flavor, but also with the characteristics that involve the process of getting the meat as well as the production, well-use of the environment, processing and especially the way the flesh is being exposed to the consumer at the purchase time. Therefore, this study aimed to evaluate the quality of the meat sold in supermarkets of Francisco Beltrão-PR through microbiological and physico-chemical, verifying compliance with national laws. First two samples were collected in four researched supermarkets, and a sample of the entire piece of meat that was wrapped in packaging and thermal counter without package and a sample of pre-prepared beef (steak-shaped), the samples were taken for microbiological analysis. Was also monitored during a week in two different times of the day the temperature of the meat exposed to thermal counter on four supermarkets were samples of meat are collected. After collecting data, we determined that both the meat wrapped in refrigerated as in polyethylene trays were not contaminated in relation to microorganisms analyzed, in relation to the temperature of meat wrapped in thermal counters for sale can be seen that they do not show compliance with current laws and the analysis performed in the temperature of meat, shows that only one supermarket establish appropriate temperatures. Thus concluding that the meat sold in supermarkets Francisco Beltrão - PR generally showed a good microbiological quality, but it emphasizes a greater control of storage temperatures.