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Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá - Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm²). The cutting board intended for pork also reported higher 7,44x104 UFC/cm². For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm² and 2,41x105 UFC/cm². The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004. [ABSTRACT FROM AUTHOR]

The classification and typing can be used to group carcasses with similar characteristics, according to criteria of gender, maturity, weight, finishing and conformation to standardize the quality and meat yields. The aim of this study was to evaluate the effect of gender and maturity on the hot carcass weight, finishing and conformation in bovines slaughtered. During 4 days in January 2011, data of 2662 bovine carcass from slaughterhouse located in Sinop, Mato Grosso State, Brazil was analyzed to describe the characteristics of beef carcasses from this region. Females represented 60.86% of slaughters; castrated and non-castrated were 19.91$ and 19.23%, respectively. Analyzing the data observed high maturity of slaughtered animals, independent of gender. Oldest animals presented increase of average carcass weight, as well as the deposition of fat in the carcass, the exception were non-castrated male that not showed a direct relationship between maturity and finishing. Results of non-castrated males and females had difference (P<0.05) in conformation according to the maturity. Therefore, data showed that regardless of gender, the animals had increase of weight, conformation and finishing proportional to the increasing maturity. [ABSTRACT FROM AUTHOR]