Alterações físico-químicas e biológicas do Longissimus dorsi (contra-filé) embalado à vácuo em diferentes temperaturas
The deterioration of food is an economic problem worldwide. Temperature and time are crucial to ensuring the safety of the product. This study evaluated the stability and security against filet Longissimus dorsi vacuum packed beef stored under refrigeration at 4°C to 10°C temperature and matured in...
| Autor principal: | Silva, Juliano Siqueira e |
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| Formato: | Trabalho de Conclusão de Curso (Especialização) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/20108 |
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| Resumo: |
The deterioration of food is an economic problem worldwide. Temperature and time are crucial to ensuring the safety of the product. This study evaluated the stability and security against filet Longissimus dorsi vacuum packed beef stored under refrigeration at 4°C to 10°C temperature and matured in different times (0, 15 and 30 days). The meat quality was evaluated by physical-chemical color analyzes and pH, and microbiological analysis of aerobic mesophilic microflora, fecal coliforms, total coliforms and lactic acid bacteria. Experimental results were treated by the t test using the significance level of 5 %. The results for the pH index showed significant difference for fifteen and thirty days. As the determination of color there was no statistical difference in brightness questions and red intensity , while for question yellow intensity identified a significant difference . Microbiological analysis revealed that there were no statistical differences between samples. There was a high microbiological count, making the meat unfit for consumption in fifteen days and for month of maturation. Thus it can be concluded during the stages of slaughter and processing of aged steaks and vacuum packed should follow strict hygienic and sanitary control. |
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