Caracterização físico-química e microbiológica do contrafile (Longissimus dorsi) comercializado em Dourados/MS

Abstract

The objective of this study was to evaluate the physicochemical and microbiological characteristics of sirloin (Longissimus dorsi) marketed in the city of Dourados/MS. Three brands purchased from local stores were analyzed: brand A (purchased from a local slaughterhouse, duly cooled and sealed); brand B and brand C (cooled and vacuum packed). All samples were kept in their original packaging and refrigerated at a temperature of approximately 10°C, as recommended by RDC No. 331/2019 and IN No. 60/2019. The pH, color, water retention capacity (WRC), shear force (SC), cooking loss (CLP) were evaluated, and the chemical composition (dry matter (DM), crude protein (CP), ash (Ash) and ether extract (EE)) was evaluated. To verify the microbiological patterns, evaluations of total coliforms, molds and yeasts, mesophilic aerobes, coagulase-positive Staphylococcus aureus, Salmonella spp. and Escherichia coli were performed. Brands A, B and C differed for pH, WHC, FC, PPC and chemical composition. Brand B had the highest pH (5.81), WHC (84.91) and lowest FC (2.46). The highest PCC was found in brand C (42.81) and the lowest in brand A (30.35). Higher DM and CP were found in brands A (62.86; 15.94) and B (61.76; 18.55), respectively. Brand A had the highest CZ content (3.29) and brand C the highest EE content (55.12). Only brand B had a significant amount of mesophilic aerobes. Although brand B presents excellent physical and chemical characteristics, it may be considered unfit for commercialization (RDC No. 331/2019 and IN No. 60/2019 from ANVISA) due to the presence of mesophilic aerobes above the permitted level. Brands A and C meet the standards for commercialization.