Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

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Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and c...

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Bibliographic Details
Main Authors: Julio Cesar Queiroz Penha, Robson Maia Franco, Maria Carmela Kasnowski Holanda Duarte, Katia Christina Leandro
Format: Article
Language:English
Published: Fundação Oswaldo Cruz (FIOCRUZ) 2018-11-01
Series:Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia
Subjects:
Charque
Jerked Beef
Sanitary Surveillance
Quality Control
Online Access:https://157.86.10.37/index.php/visaemdebate/article/view/1185

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