Abstract
The aim of this paper was to evaluate microbiological characteristics of meat products produced under federal inspection by industries in the State of Paraná (Brazil), following Brazilian regulations. According to the type of meat product, quantification of nitrite and starch was also determined. All samples were collected at the plant and all analysis were carried out according to the Brazilian Ministry of Agriculture, Livestock and Food Supply´s recommendations. From 131 samples analyzed, five (3.82%) were contaminated by Salmonella sp. and three (2.3%) presented fecal coliforms. The other samples were legally acceptable. Frankfurters showed starch levels ranging from 1.71% to 10.28%. In bologna, this variation ranged from 3.01% to 16.5%. Residual nitrite levels in all products ranged from 3.7 mg/kg to 293.10 mg/kg. An amount of 23 samples (18.4%) had residual nitrite levels higher than legal limits, with a medium level of 395.91 mg/kg. The results found suggest that, although the analyzed samples present good sanitary quality, some producers need to be more carefully inspected, in order to attend Brazilian regulations for meat products.KEYWORDS: inspection; meat; meat products; nitrite; quality; starch.
Highlights
Residual nitrite levels in all products ranged from 3.7 mg/kg to 293.10 mg/kg
The results found suggest that, the analyzed samples present good sanitary quality, some producers need to be more carefully inspected, in order to attend Brazilian regulations for meat products
As análises físico-químicas realizadas foram a quantificação de amido em embutidos cozidos e a quantificação de nitrito residual, de acordo com a Instrução Normativa 20 (BRASIL, 1999)
Summary
Mortadelas e linguiças figuram entre os produtos cárneos que apresentam teor de nitritos residual superior ao estabelecido pela legislação vigente (CUNHA et al, 2003). As análises físico-químicas realizadas foram a quantificação de amido em embutidos cozidos (salsichas e mortadelas) e a quantificação de nitrito residual (em todos os produtos), de acordo com a Instrução Normativa 20 (BRASIL, 1999).
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