Atendimento às normas do Ministério da Agricultura para a conservação de carne de frango resfriada, nos pontos de venda em Recife - PE.

Abstract

The chicken meat production in Brazil surpasses 13 million tons, where 31% are exported and 69% supply the internal market, guaranteeing an annual consumption of 45.27 kilos of chicken meat per inhabitant. Its consumption is linked to several factors, such as being healthier, flavor, and lower price. This study aims at verifying if the selling of chicken meat in supermarkets of Recife is being practiced following the commercialization standards of current legislation. This work verified if the temperature where the meat is exposed is following the conditions presented by the legislation. We also present suggestions intended to improve the current conditions of storage, exposition, and selling of this product. It has been selected a sample of five sale points, where was collected six pieces of beef from each supermarket. It has been considered two types of cuts (chicken breast and chicken thigh). Hence, 30 meat samples in total. The samples were conditioned in polyethylene plastic bags or polystyrene boxes, simulating the same conditions the product is offered to regular customers. To evaluate the temperature conditions, a portable multi-function digital thermometer was used with a metallic rod and -50ºC to 300ºC measurement capacity, and 0,1ºC resolution. All of the five sites had visible thermometers and exposed enough pieces in the glass case. However, in one of the sites, the device presented a biased temperature. Four out of five sites had the correct number of pieces allowed to be exposed simultaneously. Regarding the temperature conditions of the chicken meat, only two sites have followed the regulations of the “regulatory standard n° 4/2014 – DIVISA/SVS/SES”. Therefore, only 13 out of the 30 samples (43%) have followed the current regulations of ideal temperature for refrigerated chicken meat. Therefore, approximately 57% of the visited places followed the regulation standards.The results allowed us to identify that especially the smaller stores face struggles to meet the regulations for accommodation and the ideal temperature of chicken meat, which impact the quality of the product for end consumers. It has been suggested the deployment of training programs to employees so that the quality and best-practices of the selling of chicken meat and its nutritional value can be kept. In consequence, improving the food safety for the clients.