Physical and chemical quality of vacuum packed beef approved at reception in industrial restaurant
DOI:
https://doi.org/10.3395/vd.v2n3.147Keywords:
Quality control, Food safety, Food servicesAbstract
The objective of this study was to evaluate the physical and chemical parameters of fresh beef, packaged under vacuum, through fast analytical methods. The study took place at a university restaurant of a Federal Institution of Higher Education, during May and June of 2012. Physical and chemical analyses were made upon receipt. The muscles cuts used were: Biceps femoris; Longissimus dorsi; Semimembranosus; Quadriceps femoris; Semitendinosus, provided by refrigerators. We used descriptive statistics (frequency and mean) in the data analysis. To compare categorical variables, we used the Fisher exact test. The biochemical profile indicated 40.0% of samples Resazurin’s test was classified as good condition, 53.3% were negative for evidence cooking and 16.7% filtration proof indicating fresh meat, 90% of samples, Nessler test negative and 13.3% of samples with pH 5.8-6.2. We conclude that the physical-chemical profile of the meat received at this food service has no full compliance with the Ministry of Agriculture standards for fresh beef (unpacked). Whereas stable molecules in vacuum packed products is modified, it is suggested that the development of specific standards.
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