Physical and chemical stability microbiological and sensory analysis of vacuum packed sheep meat stored under refrigeration/Estabilidade fisico-quimica, microbiologica e sensorial de carne ovina embalada a vacuo estocada sob refrigeracao

• Published in: Ciência rural Vol. 42; no. 4; p. 724
• Main Authors: Fernandes, Rafaella de Paula Paseto, Freire, Maria Teresa de Alvarenga, Guerra, Carlos Cirelli, Carrer, Celso da Costa, Balieiro, Julio Cesar de Carvalho, Trindade, Marco Antonio
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01.04.2012
• Subjects: Meat industry; Microbiology; Personal appearance
• ISSN: 0103-8478; 1678-4596

Lamb is commercialized today almost entirely in frozen form, but, considering the current trend to greater demand for convenience products, it becomes more evident the need of availability of chilled cuts of meat in the market. The objective of this study was to evaluate the stability and safety of lamb meat packed under vacuum when stored under refrigeration. The lamb meat samples were packed in high barrier multilayer plastic films and stored under refrigeration (4 ± 1°C). The stability was evaluated by means of physical and chemical analysis (lipid oxidation, objective color, pH value, chemical composition, cooking losses and instrumental texture), microbiological analysis (total count of psychrotrophic anaerobic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (color, flavor and overall appearance). The vacuum packed lamb meat remained stable as to most physical and chemical indexes and microbiological indexes showed good stability throughout the 28 days of storage according to Brazilian legislation standards to pathogenic microorganisms. In relation to the stability evaluation of chilled sheep loin, it was detected a high increase of counts for psychrotrophic anaerobic microorganisms, reaching around [10.sup.7] CFU [g.sup.-1] sample at 14 days storage, but the pannelists did not detect significant sensory changes during all the period. It is concluded that the shelf life of sheep loin stored at 4°C, is at least, 28 days. Key words: lamb, Longissimus dorsi, storage, shelf life, acceptance test. A carne ovina e comercializada atualmente em sua quase totalidade na forma congelada, porem com a tendencia atual de maior procura por produtos de conveniencia, vislumbra-se a necessidade de o mercado comecar a ofertar esta carne na forma de cortes refrigerados. Este trabalho teve como objetivo avaliar a estabilidade e seguranca de lombo de cordeiro embalado a vacuo quando estocado sob refrigeracao. A estabilidade foi avaliada por meio de analises fisicas e quimicas (oxidacao lipidica, cor objetiva, valor de pH, composicao centesimal, perda de agua por coccao e textura instrumental), microbiologicas (contagem total de psicrotroficos anaerobios, coliformes termotolerantes a 45°C, estafilococos coagulase positiva e presenca de Salmonella) e sensorial (cor, aparencia geral e aroma). A carne ovina apresentou-se estavel durante o periodo de 28 dias com relacao a maioria dos indices fisicos e quimicos avaliados e dentro dos padroes estabelecidos pela legislacao brasileira para micro-organismos patogenicos. Durante o armazenamento, detectou-se um aumento elevado das contagens de micro-organismos psicrotroficos anaerobios, atingindo valores da ordem de [10.sup.7] UFC [g.sup.-1] amostra ja aos 14 dias, porem os consumidores nao detectaram alteracoes sensoriais significativas durante todo o periodo. Conclui-se que a vida util de lombo ovino armazenado a 4°C e de no minimo 28 dias. Palavras-chave: cordeiro, Longissimus dorsi, armazenamento, vida de prateleira, teste de aceitacao.