Economia Doméstica (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/14
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APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
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Item Atendimento às normas do Ministério da Agricultura para a conservação de carne bovina resfriada, nos pontos de venda em Camaragibe - PE(2021-07-23) Rocha, Maria Cristina; Pires, Edleide Maria Freitas; Barreto, Larissa Santana; http://lattes.cnpq.br/2823183610144405; http://lattes.cnpq.br/0468713660747009; http://lattes.cnpq.br/1236703210006106Brazil produces around 10 million tons of beef, from which approximately 20% are exported to other countries following rigorous quality standards. High-quality food is an important factor in its consumption. The goal of this research was to verify if current legislation for slices of beef exposed in supermarkets of Camaragibe city is being enforced correctly. Especially in terms of temperature conditions in the beef storages according to the legislation, and to present suggestions to enhance these conditions to minimize the issues found. It has been selected a sample of five sale points, where was collected six pieces of beef from each supermarket. It has been considered two types of cuts (“patinho” and “peito”). Hence, in total 30 meat samples, which were packed using high-density polyethylene plastic, i.e., following the same conditions as offered to regular customers. To evaluate the temperature conditions, it was used a portable multi-function digital thermometer with a metallic rod and -50ºC to 300ºC measurement capacity. Two out of five sites had visible thermometers and exposed enough pieces in the glass case. In regards to the temperature conditions of the beef, only one site has followed the regulations of the “regulatory standard n° 4/2014 – DIVISA/SVS/SES”. Therefore, only six out of the 30 samples have followed the current regulations of ideal temperature for refrigerated meat. The results allowed us to identify the need for the enforcement of best practices, assessment systems, and training programs to employees, as well as the means to certify the production chain of refrigerated meat. It has been suggested the deployment of the APPCC system on the manipulation and exposition of refrigerated meat, which is to be adopted by every stakeholder of the production line.Item Atendimento às normas do Ministério da Agricultura para a conservação de carne de frango resfriada, nos pontos de venda em Recife - PE(2021) Silva, Bernadete de Lourdes Viégas da; Pires, Edleide Maria Freitas; Barreto, Larissa Santana; http://lattes.cnpq.br/2823183610144405; http://lattes.cnpq.br/0468713660747009The chicken meat production in Brazil surpasses 13 million tons, where 31% are exported and 69% supply the internal market, guaranteeing an annual consumption of 45.27 kilos of chicken meat per inhabitant. Its consumption is linked to several factors, such as being healthier, flavor, and lower price. This study aims at verifying if the selling of chicken meat in supermarkets of Recife is being practiced following the commercialization standards of current legislation. This work verified if the temperature where the meat is exposed is following the conditions presented by the legislation. We also present suggestions intended to improve the current conditions of storage, exposition, and selling of this product. It has been selected a sample of five sale points, where was collected six pieces of beef from each supermarket. It has been considered two types of cuts (chicken breast and chicken thigh). Hence, 30 meat samples in total. The samples were conditioned in polyethylene plastic bags or polystyrene boxes, simulating the same conditions the product is offered to regular customers. To evaluate the temperature conditions, a portable multi-function digital thermometer was used with a metallic rod and -50ºC to 300ºC measurement capacity, and 0,1ºC resolution. All of the five sites had visible thermometers and exposed enough pieces in the glass case. However, in one of the sites, the device presented a biased temperature. Four out of five sites had the correct number of pieces allowed to be exposed simultaneously. Regarding the temperature conditions of the chicken meat, only two sites have followed the regulations of the “regulatory standard n° 4/2014 – DIVISA/SVS/SES”. Therefore, only 13 out of the 30 samples (43%) have followed the current regulations of ideal temperature for refrigerated chicken meat. Therefore, approximately 57% of the visited places followed the regulation standards.The results allowed us to identify that especially the smaller stores face struggles to meet the regulations for accommodation and the ideal temperature of chicken meat, which impact the quality of the product for end consumers. It has been suggested the deployment of training programs to employees so that the quality and best-practices of the selling of chicken meat and its nutritional value can be kept. In consequence, improving the food safety for the clients.