Avaliação físico-química da carne bovina in natura e verificação das condições higiênico-sanitárias dos estabelecimentos que comercializam carnes no Município de Cruz das Almas-Ba

Abstract

Good Manufacturing Practices are actions that must be followed by all establishments handling directly with products of animal origin. The minimizing or absence of product contamination due to handling is evidenced by the quality of products offered to the population. This study aimed to evaluate the conditions of hygiene and proper food handling practices by evaluating the product beef. Nine samples were collected (A, B, C, D, E, F, G, H and I) in the city of Cruz das Almas, Bahia, where physicochemical analyses, temperature measurement and a Check list were conducted. The mean pH values in meat ranged from 5,42 to 5,94, temperatures ranged from 7,5 ° C to 22,2 ° C. The cooking test evaluated the odors produced after formation of the first vapors, ranging from distinctive odor to slightly rancid. The Check list evaluated the structural physical conditions, the situation of manipulators, conditions of the hands and the way of selling of the establishments. It was observed that the hygiene conditions of establishments and the manipulators, in addition to improper storage, require improvements in order to offer quality products to the consumer.