QUALIDADE MICROBIOLÓGICA E QUÍMICA DA CARNE DE OVINOS DE DUAS DIFERENTES PROCEDÊNCIAS COMERCIALIZADA EM PRESIDENTE PRUDENTE - SP
2014
Marilice Zundt | Ricardo Firetti | Telma R. Martins | Daniela T. Cardoso | Bruna A. de Angelo | Fabiola C. de Almeida Rego | Ana Claudia Ambiel | Caliê Castilho
It was evaluated the microbiological and chemical quality of lamb meat from two different sources traded in the city of PresidentePrudente - SP. The work was developed in the Laboratory of Food Analysis UNOESTE of the following microbiological parameters were evaluated: molds and yeasts, Salmonella spp, Staphylococcus aureus and total and thermotolerant coliforms and chemical analysis: protein, moisture, fixed mineral residue and ether extract of meat from Brazil and Uruguay, sold at retail in the city of PresidentePrudente. The presence of Salmonella spp in the sample proceeding from Uruguay and relatively large counts of total coliforms in both origins was detected. These findings highlight the need for greater oversight in the processing and distribution of food. The chemical analysis showed differences only for the fixed mineral (0.93% for meat from Brazil and 2.35% for meat from Uruguay).
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