Beef is considered a food of utmost importance for humans, as it acts in the production of energy, in the formation of new tissues and in the regulation of physiological processes, from the fats, proteins, vitamins and minerals present in meat cuts. Due to its nutritional composition, it becomes suitable for the development and proliferation of numerous species of microorganisms. To evaluate the quality of beef, different physical, chemical and microbiological measures are adopted, as well as through sensory analysis. Therefore, this study aims to analyze the physicochemical quality of the most commercialized beef cut in Parintins-AM in different establishments. Seven cuts of beef shoulder purchased in seven commercial establishments were used. The centesimal analysis, loss due to thawing and loss due to cooking, hydrogen potential, color and room temperature, of the display and of the meat were performed. The mean values resulting from the analyses were subjected to Analysis of Variance (ANOVA) and the differences were assessed by Tukey's mean test at a significance level of 5% (p>0.05). The meats from the seven establishments evaluated are within the satisfactory standards of centesimal composition and loss through thawing. The hydrogen potential and refrigeration temperature presented values outside what is required by law. Establishments 1, 2 and 3 presented satisfactory red coloration, while the other establishments presented darker coloration. The results show that the meats from the seven establishments evaluated are outside the standard required by law regarding meat refrigeration temperature and that high temperatures favor microbial growth and oxidation of myoglobin, which may be an indicator for the reduction of the hydrogen potential and change in coloration, as well as high cooking loss, affecting meat quality.
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