Evaluation of the quality of meat stored in an Institutional Food and Nutrition Unit

Abstract

The purpose of this study was to verify, through physical-chemical parameters, the quality of the meat consumed in a Food and Institutional Nutrition Unit. Fifteen samples, five of each species (bovine, porcine and chicken) were evaluated for the cooking and filtration tests, Eber tests for hydrogen sulfide gas (H2S) and for ammonia, Nessler test and determination of the potentiometric index (pH). In the Eber tests for sulfuric gas and for ammonia, 73.33 % and 86.66 % were positive, respectively. Regarding pH, the values ranged from 5.11 to 6.17. In the cooking test, 66.77 % presented ammoniacal odor with softened consistency after the heating process. In relation to the filtration, 60% of the samples were considered ideal for consumption, 20 % of medium preservation and 20 % presented as suspect or improper meat for consumption. All the samples analyzed presented at least one of the factors analyzed in disagreement with the appropriate standards for consumption, but none were positive for the Nessler test. Inadequate storage techniques in the institution and thawing prior to its use may have been responsible for the changes in the physical-chemical properties of the meat, making them unsuitable for consumption.