“Evaluación de las propiedades físicas y microbiológicas de la carne fresca de res destinada para el consumo humano en el Cantón Pujilí”.

The purpose of the research was to evaluate the physical characteristics such as: color, pH and temperature of fresh beef, as well as the microbiological quality through the presence of Salmonella, Escherichia coli, Staphylococcus aureus and luminometry tests, as well as the sanitary conditions of the tercenas and butcher shops of the Pujilí canton. The research is correlational. Ten samples of fresh beef were taken and evaluated in situ for the variables of color, pH, temperature and luminometry. For the color variable, a visual color scale was used, the results of which indicated that 3 locations meet the color scale 2A and 2B (bright cherry red), the ideal color that consumers appreciate when buying meat; The pH values were determined with a HANNA pH meter, whose results show that an optimal pH (5.5 - 5.8), RFN condition (red, firm non-exudative) is found in only 3 outlets. The temperature values were recorded using a HANNA Thermometer, determining that 6 premises comply with the requirements of the NTE INEN 2346 (2R) Standard, which establishes a temperature of 0 °C to 4 °C, for raw meat products. For the evaluation of luminometry, a 3M LUMINOMETER and 3M Swabs were used, the results of which indicate that of the 10 samples analyzed for utensils (knife, hook, scale, table), 98% showed high RLU counts with a rejectable level, which indicates an alarming scale of contamination due to a lack of good GMP handling practices. Regarding the microbiological quality of the meat, the results of laboratory analysis (Multianalítyca SA) indicate that no sample obtained the presence of Salmonella spp; for E. coli we have CFU rejection level counts in 1 location, and for Staphylococcus aureus in all 10 samples we have acceptable colony count levels. For the evaluation of the sanitary conditions, a sanitary evaluation form was used, which, when analyzed by scores for each third party and butcher shop, showed that: 10% of commercial premises, that is, 1 commercial establishment, would be within the level of acceptance; 50% at a regular level, this being the most representative; while on the other hand, 40% had a level of not acceptable; which indicates that the majority of third parties and butchers, except for one, do not comply with the evaluation of the health record in general terms.

• Главный автор: Chipugsi Albán, Cristina Narcisa (author)
• Формат: masterThesis
• Язык: spa
• Опубликовано: 2022
• Предметы: CARNE; COLOR; PH; TEMPERATURA; VETERINARIA
• Online-ссылка: http://repositorio.utc.edu.ec/handle/27000/8421