{"id":15571,"date":"2021-10-04T11:10:40","date_gmt":"2021-10-04T14:10:40","guid":{"rendered":"https:\/\/portaldasaudenews.com\/?p=15571"},"modified":"2021-10-04T11:10:40","modified_gmt":"2021-10-04T14:10:40","slug":"governo-propoe-regras-de-qualidade-para-venda-de-carne-moida","status":"publish","type":"post","link":"https:\/\/portaldasaudenews.com\/?p=15571","title":{"rendered":"Governo prop\u00f5e regras de qualidade para venda de carne mo\u00edda"},"content":{"rendered":"

 <\/p>\n

O Minist\u00e9rio da Agricultura ir\u00e1 submeter \u00e0 consulta p\u00fablica uma proposta de novo regulamento t\u00e9cnico de identidade e qualidade para a venda de carne mo\u00edda no pa\u00eds.<\/span><\/p>\n

O texto prev\u00ea, entre outras coisas, que a carne mo\u00edda dever\u00e1 ser embalada imediatamente ap\u00f3s a moagem, e que cada pacote do produto poder\u00e1 ter no m\u00e1ximo 1 quilo. A proposta estabelece tamb\u00e9m que a porcentagem de gordura da carne mo\u00edda dever\u00e1 ser informada logo ap\u00f3s a denomina\u00e7\u00e3o de venda.<\/span><\/p>\n

A consulta p\u00fablica ficar\u00e1 aberta por 60 dias. Ao fim do prazo, o Departamento de Inspe\u00e7\u00e3o de Produtos de Origem Animal (DIPOA) avaliar\u00e1 as sugest\u00f5es recebidas para posterior publica\u00e7\u00e3o do novo regulamento, segundo informa portaria publicada nesta segunda-feira (4) no Di\u00e1rio Oficial da Uni\u00e3o.<\/span><\/p>\n

As sugest\u00f5es dever\u00e3o ser encaminhadas por meio do Sistema de Monitoramento de Atos Normativos (SISMAN), da Secretaria de Defesa Agropecu\u00e1ria, atrav\u00e9s do site: <\/span>http:\/\/sistemasweb.agricultura.gov.br\/pages\/SISMAN.html<\/span><\/a>.<\/span><\/p>\n

A proposta de regulamento define carne mo\u00edda como produto obtido “a partir da moagem de massas musculares das esp\u00e9cies animais de a\u00e7ougue, seguido de imediato resfriamento ou congelamento do produto”.<\/span><\/p>\n

Confira abaixo os principais pontos da proposta:<\/span><\/strong><\/h2>\n

\u00c9 facultativo nomear o corte c\u00e1rneo, quando a carne mo\u00edda for obtida, exclusivamente, das massas musculares que o constituem;<\/span><\/p>\n

A porcentagem de gordura da carne mo\u00edda dever\u00e1 ser informada logo ap\u00f3s a denomina\u00e7\u00e3o de venda.<\/span><\/p>\n

A mat\u00e9ria-prima para fabrica\u00e7\u00e3o da carne mo\u00edda deve ser exclusivamente carne, submetida a processamento pr\u00e9vio de resfriamento ou congelamento;<\/span><\/p>\n

As carnes utilizadas como mat\u00e9ria prima na elabora\u00e7\u00e3o da carne mo\u00edda devem estar livres de aponeuroses, linfonodos, gl\u00e2ndulas, cartilagens, ossos, grandes vasos, co\u00e1gulos, tend\u00f5es e demais tecidos n\u00e3o considerados aptos ao consumo humano;<\/span><\/p>\n

N\u00e3o \u00e9 permitida a obten\u00e7\u00e3o da carne mo\u00edda, a partir de moagem de carnes oriundas da raspagem de ossos, ou obtidas de quaisquer outros processos de separa\u00e7\u00e3o mec\u00e2nica dos ossos;<\/span><\/p>\n

\u00c9 permitido o uso da gordura inerente ao corte utilizado para a produ\u00e7\u00e3o da carne mo\u00edda;<\/span><\/p>\n

A carne mo\u00edda dever\u00e1 ser embalada imediatamente ap\u00f3s a moagem, devendo cada pacote do produto ter peso m\u00e1ximo de 1 Kg;<\/span><\/p>\n

N\u00e3o \u00e9 permitida a utiliza\u00e7\u00e3o de carne industrial, para a fabrica\u00e7\u00e3o de carne mo\u00edda;<\/span><\/p>\n

N\u00e3o \u00e9 permitida a obten\u00e7\u00e3o da carne mo\u00edda a partir de moagem de mi\u00fados;<\/span><\/p>\n

A carne mo\u00edda dever\u00e1 sair do equipamento de moagem com temperatura nunca superior a 7 graus Celsius e ser submetida, imediatamente, ao resfriamento, ao congelamento r\u00e1pido ou ultrarr\u00e1pido.<\/span><\/p>\n

A carne mo\u00edda resfriada dever\u00e1 ser mantida entre 0 e 4 graus Celsius, e a carne mo\u00edda congelada \u00e0 temperatura m\u00e1xima de -18 graus graus Celsius;<\/span><\/p>\n

Poder\u00e1 ser admitida embalagens com peso superior a 1 kg, desde que a espessura do bloco seja igual ou menor que 15 cm, sendo vedada a sua venda a varejo. (Fonte: G1)<\/span><\/p>\n

 <\/p>\n

*Foto: Pixabay<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  O Minist\u00e9rio da Agricultura ir\u00e1 submeter \u00e0 consulta p\u00fablica uma proposta de novo regulamento<\/p>\n","protected":false},"author":1,"featured_media":15572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-15571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacao"],"yoast_head":"\nGoverno prop\u00f5e regras de qualidade para venda de carne mo\u00edda - Portal da Sa\u00fade News<\/title>\n<meta name=\"description\" content=\"A proposta estabelece tamb\u00e9m que a porcentagem de gordura da carne mo\u00edda dever\u00e1 ser informada logo ap\u00f3s a denomina\u00e7\u00e3o de venda.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portaldasaudenews.com\/?p=15571\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Governo prop\u00f5e regras de qualidade para venda de carne mo\u00edda - 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