Vida de prateleira da carne bovina tratada pelo fosfato trissódico grau alimentício

Abstract

ln the present study, the capa,çjty1gff,ood grade trissodic phosphate to reduce bacterial spoiling and pathogenic effect.01;tbovine meat from three different categories of abattoirs was estimated, as well as shelf life of bovine meat kept under refrigeration. Trissodic phosphate was efficient to reduce bacterial spoiling and pathogenic effect, represented by mesophils and psychrotrophs, indicator microorganisms, fecal coliforms and pathogens such as Staphylococcus aureus and Salmonella. The shelf life of treated bovine meat was influenced by the abattoir category and by the treatment with 10% solution oftrissodic phosphate which represented an increase of 26.66%, 27.77% and 31.03% in the durability of meat coming from abattoirs A, B and C, respectively.