Avaliação microbiológica de carne de charque produzida industrialmente

Abrantes, Maria Rociene; Sousa, Ana Carina Praciano; Araújo, Nikolay Kiev Saraiva; Sousa, Êlika Suzianny de; Oliveira, Adriene Rosceli Menezes de; Silva, Jean Berg Alves da

doi:10.1590/1808-1657000942012

Cited by 7 publications

(9 citation statements)

References 6 publications

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“…Abrantes et al 10 analyzed 25 samples of charque and observed that the results ranged from 1.47 log CFU/g to 5.24 log CFU/g, which is lower than that observed in the present study.…”

Section: Microbiological Analysiscontrasting

confidence: 85%

“…The technical and legal aspects of food require the standardization of parameters so that the analysis can be made assuring that the products are always in compliance with quality and identity standards 8 . The microbiological analysis of a food makes it possible to guarantee the safety and stability of the product through a qualitative and/or quantitative evaluation of the microbiota present, ensuring that the food matrix complies with the standards established by the legislation 9,10 . Foods, products directly related to health, as foreseen in the legislation 11 , have their control as competence of sanitary surveillance and, for this reason, it must use its tools to ensure that all products available to the population are in accordance with the standards required by the legislation, making them safe for consumption.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

et al. 2018

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Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and count, physical-chemical analysis and microscopical research.Results: Halophilic bacteria count ranged from 5.2 to 8.8 log CFU/g, molds and yeasts from 2.8 to 8.2 log CFU/g. Although high results have been observed, there are not tolerance limits for these microorganisms in legislation. Staphylococcus spp. count ranged from < 2.0 to 7.8 log CFU/g, coliforms at 45°C from < 3.0 to 9.3 x 10 2 MPN/g, beyond the absence of Salmonella spp. These results showed 11 samples above the limit for Staphylococcus coagulase positive and all samples were lower than the recommended for coliforms at 45ºC. In the physicalchemical analysis, seven charque samples were observed above the limit recommended for the residual moisture content. In the analysis of fixed mineral residue, 18 charque samples and one of jerked beef were also above the limit. In the microscopical research, mites and furs were observed in three charque samples. Conclusions: Results showed the necessity of more effective hygienic-sanitary practices in the manipulation of these products.

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“…Abrantes et al 10 analyzed 25 samples of charque and observed that the results ranged from 1.47 log CFU/g to 5.24 log CFU/g, which is lower than that observed in the present study.…”

Section: Microbiological Analysiscontrasting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

et al. 2018

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“…From this amount, the production of sundried meat and/or other cured products, traditionally made by hand, is excluded. Salted meats are commonly consumed in the geographic regions of the Northeast and North of Brazil, or by northeastern populations settled in other regions of the country (Associação Nacional das Indústrias de Carne Seca, 2017) Despite the meats being subjected to the dehydration process through salting, what varies between the products is the type of raw material, the ingredients (type and quantity) and the type of processing (time and variations in the drying processes), which end, gives them their own color and flavor (Abrantes et al, 2014).…”

Section: Salt and Charquementioning

confidence: 99%

“…Despite being one of the most consumed industrialized meat products in the country, its expansion in the consumer market is far from being fully explored. Its potential goes beyond the domestic market, being a product that does not require the use of the cold chain for its preservation (Abrantes et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Salting in the preparation of jerked beef meat with pork

et al. 2023

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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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“…Despite being one of the most consumed industrialized meat products in Brazil, its expansion in the consumer market is far from being fully explored. Its potential goes beyond the domestic market, being a product that does not require the use of the cold chain for its preservation (Abrantes et al, 2014). These products are responsible for adding value to meat production and reducing the environmental impact caused by the by-products' disposal (Toldrá et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Dried pork meat with different levels of salting

et al. 2022

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This study's objective was to evaluate the physical-chemical, microbiological, and sensory aspects of pork meat with different levels of salting. Pork from the Duroc and Landrace breeds, with an average live weight of 281 ± 15.72 kg, were used. The physicochemical data were analyzed following a completely randomized design with four salt addition levels (30, 50, 70, and 90%). Sensory analysis was performed through a completely randomized design, observing the influence of salt levels in meat. The physical-chemical and sensory variables did not significantly affect (P>0.05) salt addition, except for cooking loss and water retention capacity. It was concluded that the salt introduction levels of 30 and 50% are the most appreciated by consumers. The addition of salt levels in the pork meat does not modify the physical-chemical characteristics and the meat's sensory analysis.

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Avaliação microbiológica de carne de charque produzida industrialmente

Cited by 7 publications

References 6 publications

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

Salting in the preparation of jerked beef meat with pork

Dried pork meat with different levels of salting

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