Avaliação higiênico-sanitária e físico-química de carne moída in natura comercializada em Campo Mourão – PR

Abstract

The ground meat is widely used nowadays by their practicality, cheapness and for being a source of protein. However, the ground beef for a greater contact area becomes a highly favorable environment for the growth of microorganisms from decay the product and thus decrease your time useful marketing and linking diseases to consumers. The present work had as objective to evaluate the sanitary-hygienic quality through microbiological and physic-chemical analyses through of fresh ground beef sold in the city of Campo Mourão/PR. to 2 big points were determined marketing of beef in the municipality and, 8 samples were studied. Regarding microbiological quality all samples found within the standards set since the legislation only lays down standards for absence of salmonella in 25 g of food. In physicochemical analysis there was little variation in the results, and only the B sample obtained values above in the analysis of filtration, but all results were not significant difference in 5% level by Tukey test. But not always physical-chemical analyses are used to evaluate quality of a product, only one microbiological analysis we will give information pertaining to sanitary hygienic quality of the product.