Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

Garcia, Carlos Eduardo Rocha; Yamashita, Fábio; Youssef, Elza Youssef; Prudêncio, Sandra Helena; Shimokomaki, Massami

doi:10.1590/s1516-89132013000200017

Cited by 7 publications

(5 citation statements)

References 15 publications

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“…Buscou-se acelerar o processamento dos produtos e padroniza-los de acordo com as especificações legais. Garcia et al, (2013) avaliaram a aplicação de carragena (família de polissacarídeos lineares sulfatados obtidos a partir de extratos de algas marinhas vermelhas) para melhorar as propriedades funcionais do Jerked Beef. Os resultados encontrados demonstraram que com a aplicação de carragena no Jerked Beef houve um aumento no rendimento e na maciez do produto após o seu processamento, mantendo assim sua qualidade sensorial.…”

Section: Resultsunclassified

Technological innovations in jerked beef processing: Review

Silva¹,

Mesquita²,

Filho³

et al. 2018

Pubvet

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RESUMO.As diversas cadeias produtivas que compõem o sistema agroindustrial da carne passam por constantes inovações tecnológicas. Inovações introduzidas no processamento do charque deram origem ao "Jerked Beef". O objetivo deste estudo foi apresentar as mais recentes inovações tecnológicas disponíveis na literatura científica acerca do processamento do Jerked Beef, que vêm contribuindo para garantir qualidade, prolongamento de vida de prateleira e boa aceitação do produto no mercado consumidor interno e externo. Para tanto, foi realizado um estudo de meta-análise dos dados obtidos em pesquisas bibliográficas e consulta de publicações científicas nas principais bases de dados da área de Ciências Agrárias e Tecnologia dos Alimentos. Neste contexto, a pesquisa apontou que vários avanços importantes têm sido conduzidos por pesquisadores visando o aprimoramento das técnicas utilizadas no processamento do Jerked Beef, que são apresentados no estudo em foco.Palavras chave: carne curada, processamento tecnológico, produtos cárneos Technological innovations in jerked beef processing: ReviewABSTRACT. The various productive chains that make up the agroindustrial system of meat undergo constant technological innovations. Innovations introduced in the processing of jerky gave rise to "Jerked Beef". The objective of this study was to present the latest technological innovations available in the scientific literature on the processing of Jerked Beef, which have contributed to guarantee quality, prolong shelf life and good acceptance of the product in the internal and external consumer market. For that, a meta-analysis of the data obtained in bibliographical research and consultation of scientific publications in the main databases of the Agrarian Sciences and Food Technology area was carried out. In this context, the research pointed out that several important advances have been conducted by researchers aimed at improving the techniques used in the processing of Jerked Beef, which are presented in the study in focus.

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Section: Resultsunclassified

Technological innovations in jerked beef processing: Review

Silva¹,

Mesquita²,

Filho³

et al. 2018

Pubvet

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“…There is no quality standard in the Brazilian Legislation for the pH of salty products. Garcia et al (2013) [43] found for jerked beef a pH of 5.90. Assis et al (2019) [44], reported pH values varying from 5.30 to 6.50 for several samples of commercial sun meat produced in Brazil.…”

Section: Physicochemical Changes During the Dry Salting Kineticsmentioning

confidence: 95%

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

et al. 2020

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The turkey neck is a cut with a higher proportion of meat when compared to the neck of other poultry, abundant in red fibers and is little valued by the food industry. It is possible to add value to this by-product through dry salting, an inexpensive and suitable method for the production of dried meat products, such as charqui. Turkey neck meat was submitted to the dry salting under different temperatures for study their salt gain and water loss on the flat plate geometry, using derived equations of Fick's Law, beyond the influence of the process in the physicochemical characteristics. The highest water loss (33.99%) occurred at 10 °C, while the highest salt gain (9.47%) was observed at 15 °C. The empirical model presented a good fit to the experimental data. Apparent diffusivities were between 1.02 x 10 -10 m 2 /s and 1.18 x 10 -10 m 2 /s. The dry salting promoted small decrease in pH, the darkening of the meat, while shear force increased. After the process, water activity (aw) was 0.74 and 0.79, moisture between 40.14% and 45.97%, and ash residue (12.30% -14.03%), which characterizes a salt product with similar characteristics of charqui meat. It is possible to estimate the desirable amount of salt, producing a stable food product with a high conservation potential and a wide range of applications for derived salty products.

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“…In general, as in braised meat, moisture had impact over acceptance of meat preparations. Moisture reduces muscular fibers compaction, improves texture (Youssef et al, 2007;Rocha Garcia et al, 2013) and juiciness of the meat products (Dubost et al, 2013). However, cooking method is able to reduce its levels (Table 2), taking in account the importance of lipid content over acceptability, as seen on meatloaf and hamburger patty.…”

Section: Sensorial Analysismentioning

confidence: 99%

Acceptability of culinary preparations based on different ground beef grades

GrÃ¡cia¹,

Bolognesi²,

Freitas³

et al. 2016

Afr. J. Pharm. Pharmacol.

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This work aims to evaluate the acceptability of culinary preparations formulated with different ground beef grades. Three standards of ground meat samples offered as special, first and second were purchased from local retail shops in Brazil and had its composition and collagen content determined. Culinary preparations were elaborated as meat sauce (braised); meatloaf (roasted) and hamburger patty (fried) evaluating influence of the ground meat kinds. Preparations had their composition assessed and sensory analysis by hedonic scale and preference by ranking test. Meat composition was influenced by commercial grade and retail source. There were higher protein concentration and moisture in special, prime and second ground meat, respectively. In an opposite way, lipid, collagen content and collagen ratio were higher at second, prime and special ground meat, respectively. The braised preparation had more acceptance when formulated with special or prime meat, whereas second grade led to greater acceptance in fried and roasted products. Expressions as "special" and "first" are used to assign quality to ground meats with greater protein and moisture, in addition to lower fat and collagen. The expression "second" is stated to meats distinguished from this standard. Acceptability of culinary preparations had independent quality grades designated by retail market and were mostly influenced by raw meat composition and particularities of the processes.

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Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

Abstract: ABSTRACT

Cited by 7 publications

References 15 publications

Technological innovations in jerked beef processing: Review

Technological innovations in jerked beef processing: Review

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

Acceptability of culinary preparations based on different ground beef grades

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