Avaliação da qualidade de carnes suínas in natura comercializadas em feiras livres da cidade de Barreiras - Bahia

Abstract

This study assessed the quality of fresh pork sold at street markets in the city of Barreiras, BA, through physicochemical analyses of temperature, Water Activity (WA), pH, humidity and ash content. In addition, a checklist was applied to the street markets of Barreiras-BA in order to assess the compliance of establishments selling pork. A profile of pork consumers was obtained in order to obtain data showing their preferences, level of knowledge and characteristics responsible for the decision to buy and consume this product. With regard to the physico-chemical results, it was observed that the vast majority of establishments had their meat at room temperature, in the open air and arranged on hooks. The percentage of humidity was above 67%, even reaching 70%, which may indicate some kind of water absorption stage, or some possible previous freezing or even fraud in marketing. As for pH, the highest value found in one of the samples was 6.3. According to the results of the checklist, it was observed that in some fairs the structure hardly meets any of the hygiene requirements and conditions, while in all the fairs the care taken with PPE, the hygiene of the handlers and the site is extremely poor, thus posing a risk to the consumer. Thus, with the consumer profile traced, it was identified that the majority belong to the female gender, largely consume pork two or three times a month, with a preference for ribs and a profile that is relatively interested and concerned about the quality of the product being consumed, the way in which it is handled and food safety, thus impacting on their decision. Information pamphlets were produced and distributed at the open-air markets in the city of Barreiras, Bahia, with the aim of providing knowledge in a simple and effective way, leading to continuous improvements in the marketing process. It is hoped that this work will have contributed to access to information, improved hygienic and sanitary conditions in the handling processes and favored food safety and quality, especially with regard to pork. In addition, it will provide and alert the bodies responsible for inspection, so that they can advise traders on the standards established and emphasize the importance of these standards at the marketing stage, focusing on the consequences and impacts that non-compliance can have.