Volatile organic compounds present in jerked beef, a traditional Brazilian meat product

FREIXO, Ana Paula Alexandre; SILVA, Ana Carolina Ramos da; CASTRO, Maria Luiza Reis de; Quitério, Simone Lorena; Raices, Renata S.L.

doi:10.1590/fst.99521

Cited by 3 publications

(3 citation statements)

References 20 publications

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“…The habit of making sausages emerged as a means of preserving meat and offal, in addition to making full use of slaughtered pigs (Marianski;Marianski & Gebarowski, 2009). The most popular salted and dried meat products at room temperature in Brazil are: jerked beef, jerked beef and jerked beef (Ferreira et al, 2013;Freixo et al, 2022) (Figure 1). Thus, in addition to meat, blood, offal and viscera are also used to prepare various foods that are known in different countries, such as the Burgos black pudding in Spain (Santos et al, 2003), the Assar black pudding, the Alentejo chorizo and Mouro chorizo in Portugal (Gokoglu et al, 2010) or Cavourmas, a cooked sausage from Greece (Arvanitoyannis et al, 2000), Dinuguan sarapatel from the Philippines and Haggis from Scotland (Toldrá et al, 2012), between others.…”

Section: Use Of Meat To Produce Meat Productsmentioning

confidence: 99%

“…In the meat industry, the most used dry salting process is the technique of covering the meat with one or several layers of coarse salt with pre-established temperatures and relative humidity for the batch (Figure 3). Thus, the salt content of pieces of meat in the same batch varies greatly, not only due to the salting process itself, but also to the heterogeneity in weight, shape, and composition of the raw material (Toldrá et al, 2012), associated with the environmental conditions, position of the layers in the salting process, the formation of brine, the size of the salt crystals, among other factors (Freixo et al, 2022).…”

Section: Salt and Charquementioning

confidence: 99%

“…Charque is classified as an intermediate moisture meat product (IMMP), and has low moisture (40 to 50%), water activity (Aa) between 0.70-0.75, high protein content (> 30%), 10 at 20% salt, and stability from a microbiological point of view (Freixo et al, 2022). It has a darker color, saltier flavor and tends to be more rigid.…”

Section: Salt and Charquementioning

confidence: 99%

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Salting in the preparation of jerked beef meat with pork

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Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

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