DESENVOLVIMENTO E CARACTERIZAÇÃO MICROBIOLÓGICA E FÍSICO-QUÍMICA DE CARNE CAPRINA SUBMETIDA A TÉCNICA DRY-AGED.

Abstract

Currently, dry-aging technology is a worldwide trend as a method of meat conservation mediated by biochemical changes that will bring texture and unique flavors to the meat cut in which this technique is applied. In this context, for health control during the production chain, it is essential to study methods that will ensure good microbiological conditions during storage, such as the spraying of organic acids on the surface of the meat during the days of maturation. The correctly applying the dry-aging method brings technological and scientific innovation to the goat market in the state of Paraiba. This report aimed to study the behavior of goat meat through submitted dry-aging over 60 days of storage, at monitored temperature and humidity. Half of the samples were sprayed with a 2% (v / v) acetic acid solution. The microbiological and physicochemical characterization was carried out in six storage times (0, 7, 14, 30, 45 and 60 days) considering two types of treatment (CA: with acid) and (SA: without acid) and lipid and protein oxidation were analyzed in three stages (0, 14 and 60). No bacterial multiplication was detected above the deteccion limits determined in the study for sulfite-reducing bacteria, Staphylococci, Salmonella and Pseudomonas spp. The dry aging process led to the development of a protective layer on the legs, creating a favorable environment for the growth of lactic acid bacteria (LAB), whose analysis did not show significant statistical differences between treatments and storage times. Mold and yeasts were identified during the study, without major changes in their growth curve. The interaction between the application of organic acids and the reduction of protein oxidation and stimulating the growth of LAB and stabilization of total coliforms was observed. Reduced humidity and water activity (Aw) were observed in both treatments, which caused an increase in the proximate composition at the end of the experiment. There was a reduction in the color parameters (L *, a * and b *) for SA and CA indicating the darkening of the samples. In meat sprayed with acid, protein oxidation was reduced where low levels of carbonyl compounds were observed (p <0.05). The application of acid kept the pH and CRA levels lower for the CA sample.