Avaliação da temperatura, das características sensoriais e das condições de distribuição da carne bovina resfriada destinada ás feiras e mercados na cidade de São Luís - MA

Abstract

The concern with the health of the population and the aspects related to safety and quality of food consumed, especially the meat because it is a great source of protein and part of the daily menu of the consumer is of considerable importance, which nowadays not only aim the visual characteristic of the food, but also the process of obtaining it, as well as their production and environmental exposure. Thus we aimed to evaluate the sensory characteristics, the temperature and conditions of distribution from chilled beef destined for fairs and markets in the city of São Luís - Ma by measuring the temperature at three different times: at the inlet and outlet of the chamber cooling of slaughterhouses and in arriving at their box (the fairs and markets) with the whole piece, as well as the observation of sensory characteristics, sanitary hygienic conditions of refrigerated trucks and boxes of marketing through the application of a checklist. Thus, these findings revealed that there was no statistically significant difference between the establishments B and C (P > 0.05) for the time before refrigeration and between establishments A and B (P > 0.05) at the time of receipt at the fair, for times after chilling and receipt at the fair there was no significant difference (P > 0.05), establishments exceeded the limits established by Federal Decree n. 304/96 and Municipal Ordinance n. 001/2008 not complying with the recommended temperatures. We conclude that markets and fairs, presented with various irregularities, such conditions compromises the quality of the food, endangering the health of consumers and show information demands by the marketer on food handling.