ANÁLISE SENSORIAL E FÍSICO-QUÍMICA DA CARNE MOÍDA COMERCIALIZADA EM SUPERMERCADOS DE TERESINA

• DOI: https://doi.org/10.22533/at.ed.2182509098

• Palavras-chave: carne moída; análises; físico-química.

• Keywords: ground beef; analysis; physicochemical

• Abstract: Ground beef is a prominent meat derivative, widely consumed and marketed. Due to its nutritional composition, near-neutral pH, and high water activity (aw), meat provides an excellent medium for the growth of microorganisms that can alter its nutritional properties, color, odor, and flavor and, when not adequately controlled, may pose health risks to consumers. This study aimed to evaluate, through sensory and physicochemical analyses, the freshness of ground beef marketed in large supermarkets in the city of Teresina, Piauí. The work was conducted at the Center for Studies, Research, and Food Processing (NUEPPA) of the Federal University of Piauí (UFPI), Teresina, Piauí. Twenty ground beef samples were purchased from four large supermarkets located in the North and East zones of Teresina, PI, selected at random. Physicochemical evaluation comprising determination of pH, cooking test, Eber test for hydrogen sulfide, Eber test for ammonia, and screening for sodium sulfite was performed in accordance with the recommendations set forth in the Analytical Standards of the Adolfo Lutz Institute (2008). Ground beef sold in supermarkets in the North and East zones of Teresina, PI showed alterations in freshness-related parameters in some samples. Therefore, greater care in the handling and storage of meats is warranted to prevent such issues.