Resumen

CHAIN, P; FORCONESI, V; LEGUIZAMON, M  y  WEINSTEIN, N. Valuation of the content of iron and sodium, microbiological state and preference of kosher meat kosher, in rosario city, 2009. Diaeta [online]. 2010, vol.28, n.133, pp.24-31. ISSN 1852-7337.

For meat to be called kosher, it must be submitted to a ritual method where blood flows quickly. The aim of this research was to evaluate the iron (Fe++) and sodium (Na+) content in said meat, as well as the pH and the presence of Salmonella Typhimurium and Listeria Monocytogenes in order to compare these values with set standards; and also to evaluate the acceptability of this meat. An analytic descriptive quantitative study was conducted to perform the chemical and microbiological analyses. Three samples of kosher round of beef cut were taken. The determination of Fe⁺⁺, Na⁺ and pH content was carried out according to the Association of Analytical Communities (AOAC) OFF Standards, Method 990.08, 966.16 and 981.12 respectively. The microbiological Salmonella Typhimurium and Listeria Monocytogenes assessments were made according to the FDA's Bacteriological Analytical Manual (BAM) 8. Fe⁺⁺ and Na⁺ results were compared with the table of Food Chemical Composition from the Center of Experimental and Applied Endocrinology (CENEXA, 1995). Microbiological results were compared with parameters set by the Argentine Alimentary Code (CAA), the Food and Agricultural Organization (FAO) and the World Health Organization (WHO), and pH results were compared with values where there can be microorganism growth. Additionally, a cross-sectional quantitative descriptive study was carried out for the sensory assessment, with the participation of students from the 3rd year of the Nutrition career of the Chemistry School of the University of Latin American Education Centre (UCEL). Average values found were 1.85 mg/100 g for Fe++ and 266 mg/100 g for Na+, with a removal of 6% and an increment of 3.4 times respectively. Salmonella Typhimurium and Listeria Monocytogenes were absent in 25g of the meat cut studied. The pH average was 4.25 at 25º C. In the sensory assessment, the positive appreciation prevailed in the hedonic scale, showing a better acceptability in samples without salt.

Palabras clave : Kosher bovine meat; Iron; Sodium; Salmonella Typhimurium and Listeria Monocytogenes; PH.

        · resumen en Español     · texto en Español     · Español ( pdf )