Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais

Assis, Débora Cristina Sampaio de; Santos, Thiago Moreira dos; Ornellas, Cléia Batista Dias; Drummond, Alexandre Fortes; Magalhães, Frederico C.; Santos, Wagner Luiz Moreira dos

doi:10.1590/1678-4162-11325

Cited by 4 publications

(5 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The legislation establishes a standard limit of 10³ CFU/g for Staphylococcus aureus, so none of the samples met the acceptable standards for consumption. These results were similar to those obtained by Assis et al (2019), which when performing a microbiological analysis on sun-dried meat, obtained 16 (40%) samples with counts above 10³ CFU/g. Staphylococcus aureus is a microorganism that is part of the natural microbial flora of human beings, being found on the skin, nasal mucous membranes, intestine and respiratory tract.…”

Section: Resultssupporting

confidence: 90%

“…The presence of Salmonella in the samples analyzed may be due to inadequate processing practices, related to cross-contamination related to the improper handling of this product, poor storage, and use of inappropriate storage temperature ranges. These results are like those found by Assis et al (2019), which when carrying out the microbiological, physicochemical characterization and the production and marketing conditions of sun-dried meat from Salinas, Minas Gerais, detected the presence of Salmonella spp. in 5% of the samples that were marketed at room temperature.…”

Section: Resultssupporting

confidence: 88%

See 1 more Smart Citation

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

Domingues,

Barbosa,

Araújo

et al. 2023

Interdisciplinarity and Innovation in Scientific Research

View full text Add to dashboard Cite

Sun-dried meat is a product marketed throughout Brazil, especially in the Northeast region. It does not have its own legislation that supervises its quality standard, which makes it subject to numerous sources of contamination. The objective of this study was to evaluate the hygienic-sanitary conditions of production of sun-dried meat sold in six establishments, open markets, in the municipality of Itapetinga-BA. Microbiological analyses (halophilic mesophiles, Staphylococcus, Salmonella, total and thermotolerant coliforms) were performed at the Food Microbiology Laboratory of UESB. From the results obtained, sample C, in sample 1 considering halophilic mesophilic microorganisms, presented the lowest contamination rate, 7.47 x 102 CFU/g. Sample B presented the highest contamination rate for Staphylococcus aureus, 9.3 x 103 CFU/g. For total coliforms, sample B presented a contamination number of 1.1 x 103 NMP/g. The remaining samples remained within the standard allowed for total coliforms. In the second collection, all samples showed values above those allowed by law for mesophils and Staphylococcus aureus. For coliforms, there was a reduction in the number of contamination to the samples. The presence of Salmonella spp. was found. in all samples on the first day of collection, however, on the second day, only sample C was absent. Therefore, according to the establishments studied, none of them met the criteria established by the current legislation, presenting flaws regarding the safety of the food. It is suggested that establishments adopt the procedures of good manufacturing practices, with the use of preventive measures, in order to ensure the safety of food products.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 88%

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

Domingues,

Barbosa,

Araújo

et al. 2023

Interdisciplinarity and Innovation in Scientific Research

View full text Add to dashboard Cite

show abstract

“…This, in turn, results in a diversity of salt chloride concentrations. Assis, et al [32] state that because the Carne-de-sol is a handcrafted item, there is a wide range of variations in terms of manufacture, physicochemical composition, and microbiological efficacy. The socioeconomic relevance of sun-dried meat in the region is enormous, which justifies the need to better understand its characteristics to assist in the formulation of regional public policies the purpose of which is to ensure the product's sanitary control.…”

Section: Carne-de-solmentioning

confidence: 99%

A Review of Beef Jerky and Its Microbiological Characteristics

Susilo,

Pratomo,

Sulistyawati

2024

E3S Web Conf.

View full text Add to dashboard Cite

Because of its long shelf life, flavor, and health benefits, dried beef must be preserved if we are to fight the world’s food shortage. Several factors, including urbanization, rising living standards, and shifting lifestyles, are driving up demand for processed beef products globally. Customers who purchase processed beef products can enjoy delicious, easyto-prepare meals. Some common examples of air-dried meat products that are readily available in the market today are jerky, biltong, cured ham, and pastirma. This paper attempts to perform a review of the literature regarding the jerky’s manufacturing processes and biochemical changes. To guarantee the safety of jerky products, it is essential to understand how microorganisms affect the preservation of flavor and to cater to consumers’ preferences and health concerns. To provide a wider range of safer products and extend the shelf life of these items, future research should put a priority on improving the efficiency of jerky production.

show abstract

“…Garcia et al (2013) [43] found for jerked beef a pH of 5.90. Assis et al (2019) [44], reported pH values varying from 5.30 to 6.50 for several samples of commercial sun meat produced in Brazil.…”

Section: Physicochemical Changes During the Dry Salting Kineticsmentioning

confidence: 99%

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

et al. 2020

View full text Add to dashboard Cite

The turkey neck is a cut with a higher proportion of meat when compared to the neck of other poultry, abundant in red fibers and is little valued by the food industry. It is possible to add value to this by-product through dry salting, an inexpensive and suitable method for the production of dried meat products, such as charqui. Turkey neck meat was submitted to the dry salting under different temperatures for study their salt gain and water loss on the flat plate geometry, using derived equations of Fick's Law, beyond the influence of the process in the physicochemical characteristics. The highest water loss (33.99%) occurred at 10 °C, while the highest salt gain (9.47%) was observed at 15 °C. The empirical model presented a good fit to the experimental data. Apparent diffusivities were between 1.02 x 10 -10 m 2 /s and 1.18 x 10 -10 m 2 /s. The dry salting promoted small decrease in pH, the darkening of the meat, while shear force increased. After the process, water activity (aw) was 0.74 and 0.79, moisture between 40.14% and 45.97%, and ash residue (12.30% -14.03%), which characterizes a salt product with similar characteristics of charqui meat. It is possible to estimate the desirable amount of salt, producing a stable food product with a high conservation potential and a wide range of applications for derived salty products.

show abstract

Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais

Cited by 4 publications

References 4 publications

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

A Review of Beef Jerky and Its Microbiological Characteristics

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

Contact Info

Product

Resources

About