Temperature control: importance and influence in the quality of bovine meat

Abstract

Objective: The objective of this research was to evaluate the conditions of preservation and conditioning of commercially chilled beef (duck, muscle and palette) by means of the temperature verification and its influence on the organoleptic characteristics of the food. It is intended that, at the end of this one, the results can contribute to guide the presentation of suggestions for improvements to the conservation problems identified. Methods: The beef samples were randomly collected at a commercial establishment located in Asa Norte, Brasília / DF. For each portion exposed in the gondola, the temperature of the surface and center of the meat were checked and changes in color and odor of the product were verified. Results: They showed that the muscle cut, presented 60% of the samples outside the temperature patterns (surface and center), but did not present alteration of color and aroma. The Paleta cut, 100% of the samples presented values above that allowed by law, without alteration of aroma, but with 60% of the samples with alteration in color of the product. The surface temperature of the Duckling all samples were changed and the core temperature of the meat 40% were above standard. The color and aroma did not change. Conclusions: It is concluded that, despite changes in the temperature of the surface and the center of the meat, there can be no changes in the color and aroma perceivable to the consumer. However, even with these normal variables, temperatures above the allowed level can cause bacterial development causing damages to the health of the consumer.