Qualidade sensorial de carnes bovinas resfriadas e embaladas a vácuo em uma central de distribuição de uma rede de supermercados no Distrito Federal

TL;DRAbstract

With this work it was intended to consolidate the information of a Central office of Distribution of a net of supermarkets of the Federal District, in relation the quality of the cooled bovine cuts packed the vacuum.Considering the standards of act of receiving of this net of supermarkets, product quality of three distinct suppliers was verified it during the deliveries carried through in the month of January of the year of 2006, observing mainly: the temperature, color, vacuum, useful life, rotation.I was allowed for in such a way, to evaluate the products, e consequently the involved suppliers in this chain.This evaluation occurs first through an inspection fiche, where the described requirements of quality must above be analyzed all, with exception of the rotation, that it is a question that will be verified through the accompaniment of the storage of the products.The study it could portray the individuality of each Supplier, in relation the frequency of order of cuts and presentati

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