Tese
Procedimentos para avaliação da qualidade da carne bovina in natura na recepção em serviços de alimentação
Fecha
2014-03-28Registro en:
MESQUITA, Marizete Oliveira de. Procedures for assessing the quality of fresh bovine meat at reception in food services. 2014. 295 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.
Autor
Mesquita, Marizete Oliveira de
Institución
Resumen
Reception of innocuous fresh meat is relevant to the production of safe food by food services. Thus, federal
sanitary legislation has determined the evaluation and approval of raw material during reception. The objective
of this study was to develop procedures for characterizing the quality of fresh meat during reception in food
services. In the first phase, when revising safety criteria, it was verified that federal legislation and technical
standards for food services were recently published and present a wide, general approach concerning raw
material reception. It determined specifications of criteria for evaluation and selection of suppliers, verification
of transport system, requirements for the reception area, and the inspection of raw materials through the analysis
of packaging, labeling, and temperature. In the second phase, when investigating supply and procedures for meat
purchase in 35 university restaurants of Federal Institutions of Higher Education on the five regions of Brazil, it
was observed that bovine meat was more frequent purchased in the South and Midwest regions, and that in the
North and Northeast poultry was more frequently used. Still, the supply of meat products exceeds that of pork
and fish in this region. Purchase occurred mainly by bidding in restaurants administered under the system of selfmanagement,
resulting in meat provision by different suppliers. A nutritionist worked as technical manager. The
main safety criteria on supplier selection were the requirement of product registration in the Inspection Service
and of company regulation by the Health Surveillance. Weaknesses were found relating to physical and
functional structures, transport system of the raw material, and record and monitoring of temperature. Was
demonstrated, in the second phase of research, that Southeast restaurants presented a higher adequacy percentage
to hygienic and sanitary criteria in meat reception, followed by the South, Midwest, Northeast, and North. The
third phase was a case study about sanitary quality of fresh bovine meat approved in reception by a university
restaurant of a Southern Federal Institutions of Higher Education. A descriptive sensorial method was applied to
evaluate the quality of fresh bovine meat at reception. Documental, microbiological, and physical-chemical
analysis were made using samples of lean bovine meat. The samples were fresh, cooled, vacuum bagged and not
matured, and provided by slaughterhouses registered in the Federal Inspection System. The sensory parameters
selected by the team to characterize fresh bovine meat were the appearance (color, uniformity, brightness) and
odor (characteristic of fresh meat, metallic, rancid and strange). The sensory criterion was defined by association
between the scores given by evaluators and counts of aerobic mesophilic and psychrotrophic microorganisms,
pH values, temperature, and instrumental color of meat samples. Documentary analysis demonstrated adequacy
to Best Practices procedures in meat reception. In addition to a positive experience to improve the supplier
selection, the transport system, and the meat quality in public bidding purchase by including security criteria on
bid notices. It became evident, through analysis, that the microbiological, physical-chemical, and sensory quality
of the bovine meat purchased from qualified suppliers did not meet the security parameters established by
legislative organs. Correlations between variables indicated that all physical-chemical tests, as well as sensory
parameters of characteristic and strange odor, confirmed the counts of Aerobic mesophilic and psychrotrophic
microorganisms. Color of the meat was correlated with the mold and yeast count. Upon considerations drawn
from the development of this research, in the fourth phase, it was possible to formulate procedure for safe
acquisition of fresh meat by food services. Consists of documents related to evaluation and selection of meat
products suppliers; transport system evaluation; self-evaluation for reception area in food services; food handlers
and technical manager; raw material inspection procedures (fresh meat); raw material return; raw material
inspection plan.