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

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.