Utilização de filme strech em parâmetros físico-químicos e microbiológicos de carcaças bovinas
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2016-01-01
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It was aimed to evaluate the effect of using stretch film in physical-chemical and microbiological parameters of bovine carcasses. 25 carcasses were evaluated, of that 25 half-carcasses were stretched and the other 25 half-carcasses were not stretched, obtained from the same animal, after final washing and after the sanitary maturation 24 hours period at the freezing chambers. The pH, the temperature inside the Longissimus dorsi muscle and weight on the abattoir balance were assessed in the half-carcasses. Also samples were collected obtained from swabs to plate counts to determine mesophiles and psychrotrophic viable microorganisms, enterobacteriaceae and Listeria spp. Assessing the temperature, it was observed that there was a statistical significant difference (p<0.05) among the treatments after the 24 hours of sanitary maturation period. The stretched carcasses had higher temperatures (1.86ºC) compared to the non-stretched carcasses (0.57ºC). This fact positive influenced the mesophiles microorganisms growth, that differed significantly (p<0.05). The mesophilic microorganisms were evaluated based on the logarithm, that was 2.62 UFC/ cm² for non-stretched carcasses and 3.49 UFC/cm² for stretched carcasses, both after 24 hours of sanitary maturation. It was observed that there was no significant difference in the other parameters. It is concluded that stretch film establishes higher temperatures on bovine carcasses after 24 hours of sanitary maturation and positively influenced the multiplication of mesophilic microorganisms.
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Português
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Boletim Centro de Pesquisa de Processamento de Alimentos, v. 34, n. 1, p. 45-52, 2016.
