Effect of commercialization way on the physicochemical and microbial characteristics of pork
Journal Title: Food Research - Year 2017, Vol 1, Issue 6
Abstract
The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi). To achieve this, twenty samples of pork loin (Longissimus dorsi) were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat) and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*). The data were submitted to analysis of variance and t-test (5% significance). The physical and microbiological parameters were influenced by the commercial forms evaluated (P <0.05), except pH and water holding capacity. Ash, moisture and fat contents did not differ (P>0.05), while protein content was lower in meat in natura (P<0.05). Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance.
Authors and Affiliations
R. N. Lima, H. F. M. Barreto, A. P. P. Assis, J. P. V. Figueiredo, M. V. F. G. Miranda, M. R. Abrantes, J. B. A. Silva, P. O. Lima
Keywords
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- EP ID EP290505
- DOI 10.26656/fr.2017.6.100
- Views 144
- Downloads 0
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