Avaliação dos parâmetros pH e temperatura da carne bovina comercializada no município de Cuiabá-MT

Abstract

The beef quality can be influenced by intrinsic characteristics such as race, age and sex of the animal as well as extrinsic features management pre post slaughter and processing slaughter that if not executed properly, can directly affect the quality of the final product. Among the factors that most influence within commercial life of beef storage temperature, and the final pH noteworthy. Given the importance of these parameters for meat quality, the present study aimed to determine the temperature and the pH of beef retail establishments received in the city of Cuiabá-MT. Thus, 12 establishments received parts unpackaged beef cuts and who performed and boning on the premises have been assessed. As regards the temperature of receiving substrates it was found that 92% of the pieces of beef evaluated met with temperature above 7 ° C, this being the limit temperature, according to national legislation, for receipt of beef in shops. However, for the parameter pH, of the 12 markets studied, 10 met with half-carcases within the standard established by the Regulation for Industrial and Sanitary Inspection of Animal Products - RIISPOA.