dc.contributor.advisor	Matos, Teresa de Jesus da Silva
dc.contributor.advisor	Feija, Sandra Maria Caeiro Madeira
dc.contributor.author	Reis, Isabel Margarida Lopes Santos Prado Correia
dc.date.accessioned	2012-03-14T17:23:26Z
dc.date.available	2012-03-14T17:23:26Z
dc.date.issued	2011
dc.description	Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia	por
dc.description.abstract	Beef meat is highly valued and preferred when it comes to livestock species. It is therefore necessary that it reaches the consumer in the best hygienic and sanitary conditions. Human health depends, to a great extent, on the quality and healthiness of the food, as these can constitute a potential sanitary risk. Regarding meat, it is the slaughterhouse which is greatly responsible for its quality. The aim of this work is to study the effects in the slaughter line, reducing the time between the stunning and the bleeding, increasing the time between the next tasks and consequently improving the working conditions of the operators and the hygiene throughout the process, noticing a decrease in the spoilage of the carcass, which has a reflection in the results of the management indicators analysed. This optimization was tested by the evaluation of the control of the productive process, good practices of production, the process of hygiene and organization of the cutting utensils, the level control of the carcass hygiene and the bacteriologic profile of the surfaces and cutting utensils. In this study, the microbiologic results relating to the carcass and the cutting utensils before and after optimization of the slaughtering line, reflected a decrease in values not only in aerobic mesophilic micro-organisms 30ºC, but also in Enterobacteriaceae and Salmonella. This improvement at a microbiological level is a great indicator of the efficiency of the hygiene process along the productive process and the improvements undergone in the slaughtering technology, resulting in high quality meat.	por
dc.identifier.citation	Reis, Isabel Margarida Lopes Santos Prado Correia - Estudo da optimização efectuada na linha de abate de bovinos da Santacarnes, S.A.. Lisboa: ISA, 2011	por
dc.identifier.uri	http://hdl.handle.net/10400.5/4068
dc.language.iso	por	por
dc.publisher	ISA/UTL	por
dc.subject	beef meat	por
dc.subject	slaughterhouse	por
dc.subject	food safety	por
dc.subject	microrganism	por
dc.subject	indicators of hygiene	por
dc.subject	meat quality	por
dc.title	Estudo da optimização efectuada na linha de abte de bovinos da Santacarnes, S.A.	por
dc.type	master thesis
dspace.entity.type	Publication
oaire.citation.endPage	94	por
oaire.citation.startPage	1	por
rcaap.rights	openAccess	por
rcaap.type	masterThesis	por

Estudo da optimização efectuada na linha de abte de bovinos da Santacarnes, S.A.

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