Evaluation of parameters indicative of the quality of fresh ground beef sold in different markets in the municipality of Jaru, Rondônia

Abstract

Ground beef is a food rich in amino acids and other essential nutrients for human metabolism, with a high rate of acceptance and consumption in various types of food preparations. However, depending on the processing conditions and chemical composition, such food becomes a favorable environment for the proliferation of microorganisms, being a product that needs attention, mainly in relation to microbial growth and fraudulent actions. Therefore, this study aimed to evaluate the quality of fresh ground beef marketed in the municipality of Jaru/RO. The experiment was carried out from September to October 2022. The samples were acquired in six different commercial establishments and the physical-chemical evaluations were carried out on the same day. Through this study, it was possible to observe that all samples showed signs of poorly preserved meat with a high degree of oxidation. Therefore, complementary research must be carried out within the municipality of Jaru-RO in order to ascertain the microbiological conservation status of the meat sold in the municipality.