Avaliação da atividade antimicrobiana do vinagre em cortes de dianteiro bovino embalado a vacuo. / Evaluation of anti-microbiotic activity of vinegar in cuts of frontal cattle packed on hollow.

AUTOR(ES)

Fernanda de Oliveira

DATA DE PUBLICAÇÃO

2006

RESUMO

The objective of this work was to verify the effect of vinegar in the concentration of 2,4% of acidity, which was determined from the test of inhibitory minimal concentration (IMC), about the macrobiotic presents in cuts of frontal cattle, packed on hollow. It was analyzed frontal cuts from 14 bovine carcasses, males or females, Without Defined Race (WDR), about 24 month-age, deriving from slaughterhouse, placed in the countryside of Sao Paulo State. After the slaughter, the carcasses used in our experiments were kept into ice room, 0±2°C, during about 24 hours, and then they were boned and packed on hollow. We analyzed two forms of treatment: aspersion of vinegar in the carcass right after the slaughter (Treatment A1) and aspersion of vinegar in the cuts of boned frontal (Treatment A2). After both treatments, the frontal cuts boned and packed on hollow were kept into the ice room, 5±2°C, during 45 days. We did microbiological analyses of standard counting in plates of aerobics mesophylic bacteria, psychrotrophic, Pseudomonas, lactic bacteria and counting of moulds and leaven and of total and fecal coliform, at 0 and 20 hours, 20, 30, 37 and 45 days after the slaughter. The treatment of vinegar followed by packed on hollow and kept on a temperature 5±2°C inhibits the growing of mesophylic bacteria, psychrotrophic, Pseudomonas, and of moulds and leaven during 20 days and inhibits the growing of coliform in cattle frontal cuts during 45 days stored. The treatment A2 was more efficient than the treatment A1 when compared to the smaller number of lactic bacteria, moulds and leaven until 20 days of storage. The frontal killing cattle shelf-life, with treatment A and control (C), was smaller than 20 days and the counting of mesophilic bacteria, psychrotrophic, reached values near 107 UFC/g. The counting of mesophilic bacteria, psychrotrophic, in treatment A2 was smaller than two cycles logarithms related to control (C) during 37 days of storage.

ASSUNTO(S)

hygienisation vinagre cattle meat vinegar sanitização carne bovina

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