Effect of commercialization way on the physicochemical and microbial characteristics of pork
| Autor: | R.N. Lima, J.P.V Figueiredo, J. B. A. Silva, M.R. Abrantes, M.V.F.G. Miranda, A. P. P. Assis, H.F.M. Barreto, P.O. Lima |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
lcsh:TX901-946.5
Meat in natura 0402 animal and dairy science food and beverages Hygienic handling lcsh:TX341-641 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Commercialization 0404 agricultural biotechnology Longissimus dorsi Freezing Business Food science lcsh:Hospitality industry. Hotels clubs restaurants etc. Food service lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Research, Vol 1, Iss 6, Pp 264-269 (2017) |
| ISSN: | 2550-2166 |
| Popis: | The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi). To achieve this, twenty samples of pork loin (Longissimus dorsi) were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat) and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*). The data were submitted to analysis of variance and t-test (5% significance). The physical and microbiological parameters were influenced by the commercial forms evaluated (P 0.05), while protein content was lower in meat in natura (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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