Implantação de controle estatístico em determinação de nitrogênio total e proteína bruta em peito de frango

Résumé fourni par la source

The objective of this work was to improve analytical quality in a physical-chemical food control laboratory by implementing statistical process control of the process to analyze total nitrogen and crude protein in chicken breast. Protein content was evaluated in 15 samples of chicken breast obtained from the same batch, supplied by a poultry slaughter and industrialization company located in western Paraná. After creating the control graph, weekly samples of chicken breast were used to evaluate the performance of the analyst, material, agents and equipments applied in the protein analysis. Other controls applied to assure the quality of this analysis were calibration buret calibration in the laboratory, use of the certified standard of lyophilized meat sample, supplied by SENAI-Chapecó, Santa Catarina State, and participation in a proficiency testing program. This worked showed that control graphs are only one technique in the Quality Management process and supports decision-making aimed at continuous improvement.

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