Avaliação da presença de conservantes químicos na carne moída comercializada na cidade de Bagé RS

Abstract

The ground beef is a very food consumed due to its low cost and high versatility of preparation, but has a composition that facilitates its deterioration and care should be taken from grinding to consumption to ensure its quality. Therefore many establishments with poor hygiene use of fraudulent practice of additives to control microorganisms and improve the appearance of the product. Thus objective of this work was to evaluate the improper addition of preservatives in ground fresh meat, such as sulfites, nitrites and nitrates, sold in the city of Bagé - Rio Grande do Sul were collected 16 samples of ground beef from large establishments (n=4) and small (n=4), two samples per trade, with an interval of 30 days. The results showed no presence of sulphite and nitrite and nitrate in all samples, and to nitrate, 7 samples (43%) had levels below 5 mg.kg-1, 6 samples (37%) with level 5 10 mg.kg-1 and 3 samples (18%) showed levels higher than 10 mg.kg-1, but no greater than 14 mg.kg-1. For nitrite the results were 8 samples (50%) with levels greater than 3 and less than 4 mg.kg-1 and 8 samples (50%) below 3 mg.kg-1. The practice of fraudulent sulfite addition is not yet a reality in this city and, despite all the analyzes show positive results for nitrate and nitrite, it is suggested that cross-contamination by processing and / or manipulation of other meat products, which is allowed the addition of these preservatives, since the values were not significant, which may act together with the residual amount of meat, often near the limit of detection.