Aspectos qualitativos da carne moída comercializada na região metropolitana do Recife - PE / Qualitative Aspects of Ground Beef Sold in the Metropolitan Area of Recife-PE

Objetivou-se com este trabalho avaliar a qualidade físico-química e sensorial da carne moída comercializada nos municípios de Camaragibe, Jaboatão dos Guararapes, Recife e São Lourenço da Mata, bem como detectar a possível adição fraudulenta de sulfito de sódio. Foram coletadas 20 amostras de carne moída de mercados públicos (n=4), açougues (n=7) e mini mercados (n=9), sendo cinco amostras por município. Os resultados demonstraram que somente 14/20 das amostras encontravam-se em local refrigerado, sendo que apenas 2/20 estavam com temperatura interna de refrigeração adequada. Quanto ao pH, somente 12/20 estavam no intervalo ideal de 5,8 a 6,2. Na análise sensorial, todas apresentaram aspecto normal, porém com presença de corpos estranhos (6/20); quanto à coloração, 15/20 apresentaram manchas vermelhas escuras e 1/20 amarronzada; quanto à consistência, 2/20 encontravam-se viscosas e; quanto ao odor, 5/20 apresentaram-se alterado. No teste de presença de sulfito de sódio todas foram negativas. O controle da temperatura de refrigeração da carne moída é um problema real nos comércios formais e informais e isso contribui com um produto de baixa qualidade. Apesar de todos os problemas encontrados na comercialização da carne moída, sugere-se que a prática de adição fraudulenta do sulfito de sódio ainda não seja uma realidade nos municípios estudados.

The aim of this study was to evaluate the physico-chemical and sensory quality of ground beef sold in the municipalities of Camaragibe, Jaboatão Guararapes, Recife and São Lourenço da Mata, as well as to detect possible fraudulent addition of sodium sulfite. We collected 20 samples of ground beef from public markets (n=4), butchers (n=7) and mini markets (n=9), five samples per county. The results showed that only 14/20 of the samples were refrigerated, whereas only 2/20 were with adequate cooling internal temperature. About the pH, only 12/20 were in the optimum range from 5.8 to 6.2. In sensory analysis, the aspect of all was normal, but with the presence of foreign bodies (6/20); regarding color, 15/20 had dark red spots and 1/20, brownish, for consistency, 2/20 were found viscous and, about the odor, 5/20 presented changes. In the test for presence of sodium sulphite, all were negative. The cooling temperature control of ground beef is a real problem in formal and informal trades and it contributes to a poor quality product, which can cause damage to the consumers health. Despite all the problems encountered in the commercialization of ground beef, suggested the practice of fraudulent addition of sodium sulfite is not yet a reality in the cities studied.

Aspectos qualitativos da carne moída comercializada na região metropolitana do Recife - PE / Qualitative Aspects of Ground Beef Sold in the Metropolitan Area of Recife-PE

Objetivou-se com este trabalho avaliar a qualidade físico-química e sensorial da carne moída comercializada nos municípios de Camaragibe, Jaboatão dos Guararapes, Recife e São Lourenço da Mata, bem como detectar a possível adição fraudulenta de sulfito de sódio. Foram coletadas 20 amostras de carne moída de mercados públicos (n=4), açougues (n=7) e mini mercados (n=9), sendo cinco amostras por município. Os resultados demonstraram que somente 14/20 das amostras encontravam-se em local refrigerado, sendo que apenas 2/20 estavam com temperatura interna de refrigeração adequada. Quanto ao pH, somente 12/20 estavam no intervalo ideal de 5,8 a 6,2. Na análise sensorial, todas apresentaram aspecto normal, porém com presença de corpos estranhos (6/20); quanto à coloração, 15/20 apresentaram manchas vermelhas escuras e 1/20 amarronzada; quanto à consistência, 2/20 encontravam-se viscosas e; quanto ao odor, 5/20 apresentaram-se alterado. No teste de presença de sulfito de sódio todas foram negativas. O controle da temperatura de refrigeração da carne moída é um problema real nos comércios formais e informais e isso contribui com um produto de baixa qualidade. Apesar de todos os problemas encontrados na comercialização da carne moída, sugere-se que a prática de adição fraudulenta do sulfito de sódio ainda não seja uma realidade nos municípios estudados.(AU)

The aim of this study was to evaluate the physico-chemical and sensory quality of ground beef sold in the municipalities of Camaragibe, Jaboatão Guararapes, Recife and São Lourenço da Mata, as well as to detect possible fraudulent addition of sodium sulfite. We collected 20 samples of ground beef from public markets (n=4), butchers (n=7) and mini markets (n=9), five samples per county. The results showed that only 14/20 of the samples were refrigerated, whereas only 2/20 were with adequate cooling internal temperature. About the pH, only 12/20 were in the optimum range from 5.8 to 6.2. In sensory analysis, the aspect of all was normal, but with the presence of foreign bodies (6/20); regarding color, 15/20 had dark red spots and 1/20, brownish, for consistency, 2/20 were found viscous and, about the odor, 5/20 presented changes. In the test for presence of sodium sulphite, all were negative. The cooling temperature control of ground beef is a real problem in formal and informal trades and it contributes to a poor quality product, which can cause damage to the consumers health. Despite all the problems encountered in the commercialization of ground beef, suggested the practice of fraudulent addition of sodium sulfite is not yet a reality in the cities studied.(AU)

Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas / Sodium sulfite presence and its influence on physicochemical and microbiological characteristics of refrigerated ground beef

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours. Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added. In these samples, microbiological and color analyses, and the confirmation of the presence of sodium sulfite, at times 0, 24 and 48, after the simulation of fraud of the samples, were realized. Moreover, for the verification of safety, microbiological analyses for Salmonella sp., Staphylococcus coagulase-positive, Clostridium Sulfite reducers, total and thermo tolerant coliphorms were carried out. Data were analyzed by Analysis of Variance (ANOVA), with pairwise comparisons done by the Tukey test, for a level of significance of 5% (P < 0.05). Thereby, from the total of 55 (100%) analyzed samples of cooled ground beef, two (3.63%) showed the presence of sodium sulfite addictive, and the performed microbiological analyses indicated the presence of Salmonella sp. in eight (14.54%) samples. The values of L*, observed in the samples added with sulfite, maintained constant at times (zero, 24 and 48) compared with the control samples (without addition of sulfite) (42.92; 40.35 and 41.69, vs 44.67; 37.65 and 32.38, respectively), which demonstrated lost of luminosity in the course of time. Also, the values of a* and b* demonstrated stable at times (zero, 24 and 48) in the samples added with addictive (5.72; 6.89; 5.47 and 9.73; 10.69; 9.56, respectively), although this has not occurred with the control samples that presented a gradual lost of these tonalities (11.48; 7.21; 5.91 and 16.11; 12.88; 7.84, respectively) (P < 0.05). Discussion: The results indicated that two (3.63%) samples showed the presence of sodium sulfite, being in disagreement with the Ordinance n. 1004 that forbids the addition of addictive a in natura meat. The presence of Salmonella sp. in samples of ground meat contradicts the Resolution RDC n. 12 that advocates its absence in 25 g of meat products. Furthermore, the conducted analyses of color proved that the addition of addictive in meat maintains its fresh color and appearance, beyond inhibiting reactions of enzymatic and non-enzymatic darkness during processing and storage. By considering the obtained results, it may be concluded that despite of a low incidence of fraud for finding sodium sulfite, this practice exists in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil, even though it can be concealed for the lack of continuous studies and legal analytical inspections, endangering sanitary-hygienic conditions of the products.