Effect of the addition of brazilian red propolis extract in ground beef

Moisés Sesion De Medeiros Neto,Alfredina Dos Santos Araújo,João Vitor Fonseca Feitoza,Maria Lucimar Da Silva Medeiros,Bruno Jonatan Sousa,Amanda Araújo Rodrigues,Mailson Gonçalves Gregório,Pedro Victor Crescêncio De Freitas,Maria Do Socorro Araújo Rodrigues,Osvaldo Soares Da Silva

doi:10.33448/rsd-v10i2.12570

Abstract

Meat has important nutritional characteristics for the diet, being a source of high biological value animal protein, and containing important vitamins for the organism. Ground beef is one of the most consumed meat products, which has an increased surface area, and also a high potential for inadequate storing conditions, which reinforces the relevance of innovative technologies for its preservation, such as the use of propolis – a highly diversified product with antimicrobial and antioxidant activities, seen as a component capable of prolonging shelf life. This study evaluated the effects of the addition of Brazilian red propolis extract to ground beef as a natural antioxidant for 0, 7, 14 and 21 days of storage at a temperature of 7 ºC. The physicochemical parameters of water, protein, lipids and ash content remained stable until the 14th day of storage, while the microbiological ones presented peaks of contamination by Coliforms at 35 and 45 ºC in the same period, however, the absence of Salmonella sp/25g in the meat analyzed, made it suitable for human consumption, thus confirming the effectiveness of using red propolis extract in its conservation.

Highlights

Meat has important nutritional characteristics for the diet of children, adults and older adults
According to the Normative Instruction No 83 (Brasil, 2003), ground beef is the meat product obtained from the grinding process of the muscle of bovine carcass, followed by cooling or freezing
The physicochemical analysis – pH, Titratable Acidity (TA), Water Content (W%), Ash content (%), proteins (%), and lipids (%) – followed methodology described by the Adolf Lutz Institute (IAL, 2008)

Summary

Introduction

Meat has important nutritional characteristics for the diet of children, adults and older adults. It is source of animal proteins of high biological value, and has important vitamins, such as vitamins B2 and B12, lipids, minerals and amino acids necessary for the organism (Becker; Kiel, 2011). According to the Normative Instruction No 83 (Brasil, 2003), ground beef is the meat product obtained from the grinding process of the muscle of bovine carcass, followed by cooling or freezing. Brazil is one of the most important exporters of beef. Recent data show that in the last 22 years the exportations increased by 146%. In the year of 1997, 3,3 million tons of beef were exported, while 8,2 million tons left the country in 2019

Methods

Results

Conclusion