Otimização do processo de fabrico de Paio York em contexto industrial: perceções do consumidor face aos aditivos químicos
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2017-11-08
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O presente trabalho apresenta dois grandes sub-temas, o primeiro encontra-se relacionado com o processo de fabrico de paio York, decorrido numa empresa de transformação de carnes da região Norte do país e o segundo com a avaliação das competências e perceção de risco dos consumidores de produtos cárneos.
A empresa onde decorreu o estágio tem sofrido diversas devoluções de paio York devido à sua embalagem opada. Com fim de investigar as causas do defeito na embalagem deste produto foi realizado um processo de monotorização ao longo de todo o processo de fabrico. Foram realizados diversos registos: dos tempos de execução de cada tarefa, das temperaturas dos ingredientes usados no fabrico, foram também realizadas análises físico-químicas e microbiológicas ao produto final. Após a análise dos diversos dados recolhidos chegou-se à possível causa do defeito das embalagens de paio York: bactérias do ácido lático heterofermentativas. A multiplicação destes microrganismos pode dever-se essencialmente a abusos de temperatura ou a contaminações decorrentes durante o processo de fabrico de paio York. De forma diminuir o risco de incidência de contaminações foi desenvolvido um processo de fabrico alternativo de paio York.
A segunda parte do presente trabalho pretende avaliar, através de um questionário realizado a 212 indivíduos, qual o conhecimento do consumidor sobre os produtos cárneos e os seus potenciais benefícios ou prejuízos para a saúde do consumidor. Verificou-se que a idade, a escolaridade, a área de estudos e o consumo de produtos cárneos são as únicas variáveis que influenciam o conhecimento, geral e específico sobre a associação entre cancro colorretal e produtos cárneos, a perceção do benefício e a atitude do consumidor perante os produtos cárneos. Os participantes com escolaridade superior e na área de estudos de ciências demonstram um melhor conhecimento específico, uma maior perceção do benefício do consumo, bem como uma atitude mais favorável perante este tipo de produtos. Participantes com áreas de estudo não relacionadas com ciências e não consumidores de produtos cárneos tendem a ter um menor conhecimento sobre os produtos cárneos em geral. Por fim, a idade dos participantes também é uma das variáveis que influencia a perceção do benefício e a atitude dos consumidores face aos produtos cárneos. A faixa etária com idade superior a 40 anos apresenta uma maior perceção do risco de consumo dos produtos cárneos, contudo, apresentam uma atitude mais favorável relativamente a estes produtos.
The present work presents two major sub-themes. The first one is related to the process of manufacturing “paio York”, developed in a meat processing company, and the second one is related to the evaluation of competences and risk perception of consumers regarding meat products. The company where the internship took place has suffered several returns of “paio York” due to its swollen packaging. In order to investigate the causes of the defect in the packaging, a monitoring process was carried out throughout the entire manufacturing process. Several registers were made: the time of execution of each task, the temperatures of the ingredients used in the manufacturing and also a physical-chemical and microbiological analysis of the finished product. After analyzing the data collected, the possible cause of the defective packaging of “paio York” are heterofermentative lactic acid bacteria. The multiplication of these micro-organisms may be due mainly to abuses of temperature or contamination during the manufacturing process. In order to reduce the risk of contamination, an alternative manufacturing process was developed for “paio York”. The second part of the present work intends to evaluate, through a questionnaire carried out to 212 participants, the consumer's knowledge about the meat products and their potential benefits or risks to the consumer health. It was verified that age, education, area of study and consumption habits of meat products are the only variables that influence the general and specific knowledge about the association between colorectal cancer and meat products, the perception of benefits and the attitude of the consumer towards meat products. Participants with higher education and in the area of science studies demonstrate a better specific knowledge, a greater perception of the benefit of consumption, as well as a more favorable attitude towards this type of products. Participants from areas of study not related to science and non-habitual consumers of meat products tended to have less knowledge about meat products in general. The age of the participants is also one of the variables that influence the perception of the benefit and the attitude of the consumers towards the meat products. The age group over 40 years presented a higher perception of the risk of consumption of meat products, however, they present a more favorable attitude towards these products.
The present work presents two major sub-themes. The first one is related to the process of manufacturing “paio York”, developed in a meat processing company, and the second one is related to the evaluation of competences and risk perception of consumers regarding meat products. The company where the internship took place has suffered several returns of “paio York” due to its swollen packaging. In order to investigate the causes of the defect in the packaging, a monitoring process was carried out throughout the entire manufacturing process. Several registers were made: the time of execution of each task, the temperatures of the ingredients used in the manufacturing and also a physical-chemical and microbiological analysis of the finished product. After analyzing the data collected, the possible cause of the defective packaging of “paio York” are heterofermentative lactic acid bacteria. The multiplication of these micro-organisms may be due mainly to abuses of temperature or contamination during the manufacturing process. In order to reduce the risk of contamination, an alternative manufacturing process was developed for “paio York”. The second part of the present work intends to evaluate, through a questionnaire carried out to 212 participants, the consumer's knowledge about the meat products and their potential benefits or risks to the consumer health. It was verified that age, education, area of study and consumption habits of meat products are the only variables that influence the general and specific knowledge about the association between colorectal cancer and meat products, the perception of benefits and the attitude of the consumer towards meat products. Participants with higher education and in the area of science studies demonstrate a better specific knowledge, a greater perception of the benefit of consumption, as well as a more favorable attitude towards this type of products. Participants from areas of study not related to science and non-habitual consumers of meat products tended to have less knowledge about meat products in general. The age of the participants is also one of the variables that influence the perception of the benefit and the attitude of the consumers towards the meat products. The age group over 40 years presented a higher perception of the risk of consumption of meat products, however, they present a more favorable attitude towards these products.
Descrição
Dissertação de Mestrado em Engenharia Alimentar
Palavras-chave
Produtos cárneos , Otimização , Saúde , Consumidores , Paio York , Cancro colorretal