The objective of this study was to analyze the utilization of meat in a University Restaurant
in BelémPA. This is an exploratory study, descriptive and with a quantitative approach, developed
in the University Restaurant of the Federal University of Pará, in Belém/PA, from January to October
2022. Data were collected regarding the use of meat used in the food and nutrition unit in pre preparation and preparation control spreadsheets. Regarding the final utilization of the meats, the beef
muscle obtained the highest percentage of yield with 72.40% of utilization, the cubed loin head and
bait obtained 53.90% and 62.13% of utilization respectively, the paulista meat with 62.43% of
utilization; for chicken meat, the breast (filet) in steaks obtained the highest percentage of yield with
62.70%, the thigh and thigh with bone 71.63% utilization, breast (filet) in baits with 60.70%
utilization; For the pork cuts, the ground pork sausage for minced meat obtained a 93.46% utilization
rate, the pork roast with a 57.80% utilization rate, the sausage in baits with 86.20% utilization rate,
the Tuscan sausage with 74.14% utilization rate, and the boneless pork shank with 74.07% utilization
rate. We conclude that there is a need for prepreparation controls that separately evaluate the loss on
defrosting, since the literature describes that there is a loss on defrosting in beef, chicken and pork,
but there is no description of a percentage for each type of cut, so that each food and nutrition unit
needs its own forms for the evaluation of losses on defrosting.
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