African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Quality indicators of ground beef purchased by bidding in a Brazilian university restaurant

Marilice de Andrade Grácia*
  • Marilice de Andrade Grácia*
  • Department of Chemical Engineering, Graduation Program of Food Engineering, Federal University of Paraná, Jardim das Américas, CEP: 81531-980, Curitiba-PR, Brazil.
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Renato João Sossela de Freitas
  • Renato João Sossela de Freitas
  • Department of Chemical Engineering, Graduation Program of Food Engineering, Federal University of Paraná, Jardim das Américas, CEP: 81531-980, Curitiba-PR, Brazil.
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Camila Augusto Perussello
  • Camila Augusto Perussello
  • Department of Chemical Engineering, Graduation Program of Food Engineering, Federal University of Paraná, Jardim das Américas, CEP: 81531-980, Curitiba-PR, Brazil.
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Cátia Nara Tobaldini Frizoni
  • Cátia Nara Tobaldini Frizoni
  • Department of Chemical Engineering, Graduation Program of Food Engineering, Federal University of Paraná, Jardim das Américas, CEP: 81531-980, Curitiba-PR, Brazil.
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Rosemary Hoffman-Ribani
  • Rosemary Hoffman-Ribani
  • Department of Chemical Engineering, Graduation Program of Food Engineering, Federal University of Paraná, Jardim das Américas, CEP: 81531-980, Curitiba-PR, Brazil.
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Vinícius José Bolognesi
  • Vinícius José Bolognesi
  • Departament of Pharmacy, Federal University of Paraná, Jardim Botânico, CEP: 80210-170, Curitiba-PR, Brazil.
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Carlos Eduardo Rocha
  • Carlos Eduardo Rocha
  • Departament of Pharmacy, Federal University of Paraná, Jardim Botânico, CEP: 80210-170, Curitiba-PR, Brazil.
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  •  Received: 23 October 2015
  •  Accepted: 20 April 2016
  •  Published: 30 April 2016

Abstract

The objective of the present study was to evaluate the physicochemical characteristics (moisture, lipids, proteins, collagen, collagen-related protein, fixed mineral residue, pH, water activity and color) of bovine ground meat used in a Brazilian university restaurant for over 60 days to ensure the quality of the products purchased. Some of the results were not in line with legislation and literature, suggesting the supplier was probably delivering ground beef composed of different meat cuts. The results returned to the desired values when the supplier was warned about the problem, which reinforces the need of constant supervision from the food service to ensure the reception of high quality raw material.

Key words: Ground beef, bidding process, physicochemical quality, community restaurants.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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