Quality of mobile bovine meat marketed in supermarkets of Centro-Sul Baiano

Abstract

Depending on processing conditions and chemical composition, ground meat is susceptible to microbial contamination. The objective of this research was to analyze the microbiological and physico-chemical quality of ground beef sold in supermarkets in south-central Bahia. The experiment was conducted from August 2017 to April 2018, consisting of seven treatments (A, B, C, D, E, F, G) and three replicates. Physical and chemical evaluations of pH, humidity, filtration, proteins, lipids, and microbiological tests, such as coliforms at 35 and 45ºC, aerobic mesophiles and Salmonella spp. In relation to the results of the physico-chemical analyzes, the moisture, lipid and protein contents were within the recommended standards, however for the pH it was observed that two treatments E (4,7) and F (4, 9) presented lower values when compared to the others. The filtration test revealed that of the seven treatments analyzed, the majority were classified as meat of medium conservation for presenting average time between 6 and 10 minutes; however, two of these C (13.6) and G (10.5) exceeded the mean time of 10 minutes, characterized as suspect meat. Regarding the microbiological analysis, the presence of Salmonella spp. Was observed in all the treatments analyzed, being in disagreement with the legislation, while the values of coliforms at 45ºC were considered suspicious. Although the legislation does not indicate acceptable standards for mesophiles, it was observed that two treatments (C and D) had higher values of order 10⁵ CFU/g, in comparison to the others. Thus, adherence to hygienic-sanitary control is essential, in order to avoid contamination of food and consumer safety.

Keywords: Quality standard. Manipulation. Milling.