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Estudo de vida útil de preparados de carne produzidos num estabelecimento de comércio a retalho
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Atualmente, o interesse pelo flexitarianismo e por alimentos de elevada qualidade
sensorial estimulam a procura por produtos convenientes e saudáveis, exigindo uma oferta
cada vez mais diversificada na União Europeia. A crescente popularidade de preparados de
carne contendo ingredientes de origem vegetal acarreta desafios à segurança dos alimentos.
Enquanto ingrediente principal, a carne picada é altamente perecível. A incorporação de
ingredientes de diferente natureza microbiológica e a elevada manipulação durante o
processo de fabrico reforçam a necessidade de investigar os perigos inerentes à sua
comercialização. O presente estudo pretende avaliar a vida útil de preparados de carne à base
de mistura de carne picada de novilho e porco com incorporação de hortofrutícolas, produtos
cárneos curados e lácteos, especificamente hambúrgueres com queijo, fiambre e salsa e rolos
de carne com bacon, cenoura e alho-francês, produzidos no talho de um estabelecimento de
comércio a retalho em Portugal.
Procedeu-se ao teste de envelhecimento nas condições habituais durante 3 dias
consecutivos com contagem de aeróbios totais a 30ºC, Enterobacteriaceae, E. coli, bactérias
do ácido lático, B. thermosphacta e Pseudomonas spp. (log ufc/g). Foi efetuada a pesquisa
de Salmonella spp. em 25 g e a pesquisa e contagem de L. monocytogenes em 25 g. As
contagens médias de E. coli (log ufc/g) foram inferiores aos limites microbiológicos legalmente
estabelecidos (Regulamento CE n.º 2073/2005). Relativamente à ausência de Salmonella
spp. em 25 g, os resultados foram conformes durante todo o estudo. A pesquisa e contagem
de L. monocytogenes em 25 g apresentou igualmente resultados satisfatórios. O teste
sensorial realizado com painel não treinado (n=110) e recurso a escala hedónica de 9 pontos
indica a aceitação desta tipologia de produto.
O presente estudo de vida útil demonstra a segurança microbiológica desta gama de
preparados de carne, desenvolvida em ambiente de talho inserido em estabelecimento de
comércio a retalho, durante as 24 horas de vida útil legalmente estabelecidas
ABSTRACT - Shelf Life Study of Meat Preparations Developed and Produced in a Retail Establishment - Nowadays, the interest in flexitarianism and high sensory quality foods stimulates the demand for convenient and healthy products, requiring an increasingly diversified offer in the European Union. The growing popularity of meat preparations containing ingredients of plant origin brings food safety challenges. As the main ingredient, minced meat is highly perishable. The incorporation of ingredients of a different microbiological nature and the high level of handling during the manufacturing process reinforce the need to investigate the hazards inherent in its placing on the market. This study aims to assess the shelf life of meat preparations based on a mixture of minced beef and pork with the incorporation of vegetables, cured meat products and dairy products, specifically hamburgers with cheese, ham and parsley and meat loafs with bacon, carrots and leeks, produced in the butcher's shop of a retail establishment in Portugal and marketed at a controlled temperature. A shelf-life testing was carried out under the expected conditions for 3 consecutive days, counting total aerobes at 30ºC, Enterobacteriaceae, E. coli, lactic acid bacteria, B. thermosphacta and Pseudomonas spp. (log cfu/g). The detection of Salmonella spp. was performed in 25 g and the detection and enumeration of L. monocytogenes were performed in 25 g. The average E. coli counts (log cfu/g) were lower than the microbiological limits established for this type of product (EU Regulation 2073/2005). Regarding the absence of Salmonella spp. in 25 g, the results were compliant throughout the study. The detection and enumeration of L. monocytogenes in 25 g also showed satisfactory results. The sensory test carried out with an untrained panel (n=110) using a 9-point hedonic scale indicates the acceptance of this type of product. This shelf-life study demonstrates the microbiological safety of this range of meat preparations, developed in a butcher's shop environment in a retail establishment, during the legally established 24 hours of shelf life
ABSTRACT - Shelf Life Study of Meat Preparations Developed and Produced in a Retail Establishment - Nowadays, the interest in flexitarianism and high sensory quality foods stimulates the demand for convenient and healthy products, requiring an increasingly diversified offer in the European Union. The growing popularity of meat preparations containing ingredients of plant origin brings food safety challenges. As the main ingredient, minced meat is highly perishable. The incorporation of ingredients of a different microbiological nature and the high level of handling during the manufacturing process reinforce the need to investigate the hazards inherent in its placing on the market. This study aims to assess the shelf life of meat preparations based on a mixture of minced beef and pork with the incorporation of vegetables, cured meat products and dairy products, specifically hamburgers with cheese, ham and parsley and meat loafs with bacon, carrots and leeks, produced in the butcher's shop of a retail establishment in Portugal and marketed at a controlled temperature. A shelf-life testing was carried out under the expected conditions for 3 consecutive days, counting total aerobes at 30ºC, Enterobacteriaceae, E. coli, lactic acid bacteria, B. thermosphacta and Pseudomonas spp. (log cfu/g). The detection of Salmonella spp. was performed in 25 g and the detection and enumeration of L. monocytogenes were performed in 25 g. The average E. coli counts (log cfu/g) were lower than the microbiological limits established for this type of product (EU Regulation 2073/2005). Regarding the absence of Salmonella spp. in 25 g, the results were compliant throughout the study. The detection and enumeration of L. monocytogenes in 25 g also showed satisfactory results. The sensory test carried out with an untrained panel (n=110) using a 9-point hedonic scale indicates the acceptance of this type of product. This shelf-life study demonstrates the microbiological safety of this range of meat preparations, developed in a butcher's shop environment in a retail establishment, during the legally established 24 hours of shelf life
Descrição
Dissertação de Mestrado em Segurança Alimentar, área científica de Produção Animal e Segurança Alimentar
Palavras-chave
Preparados de carne Carne picada Vida útil Vegetais Segurança Meat preparations Minced meat Shelf life Vegetables Safety
Contexto Educativo
Citação
Félix EMS 2024. Estudo de vida útil de preparados de carne produzidos num estabelecimento de comércio a retalho [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa
Editora
Universidade de Lisboa, Faculdade de Medicina Veterinária