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Congresso Brasileiro de Microbiologia 2023
 		Resumo: 903-2

903-2

Assessment of ultrasound technology on the quality of vacuum-packed meat

Autores:
Larissa Pereira Margalho (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS) ; Carla Alves Barbosa (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS) ; Dionisio Pedro Amorim Neto (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS) ; Emilie Lang (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS) ; Matheus Péricles Silva Láscaris (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS) ; Anderson de Souza Sant'ana (UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS)

Resumo:
Emerging technologies have grown over the years, aiming to improve the safety and quality of processed and natural products. It also aims to meet the call for sustainability in production processes. In the case of beef, there are a few emerging technologies that can be applied, from slaughter to packaging (such as ultrasound, plasma, and ozonation). These technologies aim to reduce surface contamination of the raw material, which directly impacts the final product. Vacuum-packed meat, for example, requires a modified atmosphere. However, many recalls involving the deterioration of these products denote the importance of innovation and the application of new technologies in parallel. Thus, the objective of this work was to evaluate the effect of ultrasound technology on the reduction of the initial microbiota on the surface of sirloin steak. Ultrasound analyzes were conducted in a closed high-intensity ultrasound bath (40KHz; 800W), with a 1 cm diameter probe. The samples were previously vacuum-packed and subjected to ultrasound treatment for 6, 12, 24, and 48 minutes. Microbiological (lactic acid bacteria, total mesophiles, enterobacteria, and Escherichia coli) and physicochemical (color, lipid oxidation, pH, Aw) analyses were performed. Ultrasound technology has reduced the total mesophilic count by about 1 log. The other counts were practically constant. However, when negative controls are compared in parallel (one negative control for each treatment applied), it was observed that the time of 12 minutes was what promoted the greatest mean reduction in the populations of lactic acid bacteria and total mesophiles (0 .68 and 1.83 logs, respectively). However, after 6 minutes of application, there was a significant difference in the physicochemical properties in relation to the negative control, even though these factors do not have a significant correlation in relation to the application times, with the exception of the ph.

Palavras-chave:
 Emerging technologies, Meat quality, Ultrassound, Meat microbiology.


Agência de fomento:
FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo)