Maturação Natural De Carne-De-Sol

Ishihara, Yuri Montenegro; Moreira, Rossana Teotônio de Farias; Félex, Suênia Samara Santos; Carvalho, Rayssa Julliane de; Santos, Esmeralda Paranhos dos; Madruga, Marta Suely

doi:10.5380/cep.v35i1.55937

Cited by 3 publications

(4 citation statements)

References 8 publications

(13 reference statements)

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“…The artisanal processing of jerked beef remained practically unchanged for many years, until the emergence of jerked beef, a similar meat product, produced from the automatic injection of brine containing sodium nitrite and nitrate (Youssef et al, 2007). Both jerked beef and Jerked beef can be preserved for 4-6 months at room temperature, making them excellent sources of animal protein for those living in regions without refrigeration facilities (Ishihara et al, 2017;Shimokomaki et al, 2016;Vidal et al, 2019). Jerked beef is considered the evolution of jerked beef, with great potential growth in the Brazilian market by integrating the cultural consumption of its precursor to items related to industrialized food products, in addition to being an easily digestible food with high biological value.…”

Section: Salt and Charquementioning

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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Section: Salt and Charquementioning

confidence: 99%

Salting in the preparation of jerked beef meat with pork

et al. 2023

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“…Meat products are considered one of the main sources of human nutrition, due to their rich nutritional composition, such as high levels of proteins, essential fatty acids, minerals, and vitamins (AMORIM; BANKS; FIUZA, 2019). According to Ishihara et al (2017), meat products, especially salty meats, are widespread around the world, presenting variations in flavors, color, and tenderness, the main sensory attributes desired by consumers.…”

Section: Introductionmentioning

confidence: 99%

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

Domingues,

Barbosa,

Araújo

et al. 2023

Interdisciplinarity and Innovation in Scientific Research

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Sun-dried meat is a product marketed throughout Brazil, especially in the Northeast region. It does not have its own legislation that supervises its quality standard, which makes it subject to numerous sources of contamination. The objective of this study was to evaluate the hygienic-sanitary conditions of production of sun-dried meat sold in six establishments, open markets, in the municipality of Itapetinga-BA. Microbiological analyses (halophilic mesophiles, Staphylococcus, Salmonella, total and thermotolerant coliforms) were performed at the Food Microbiology Laboratory of UESB. From the results obtained, sample C, in sample 1 considering halophilic mesophilic microorganisms, presented the lowest contamination rate, 7.47 x 102 CFU/g. Sample B presented the highest contamination rate for Staphylococcus aureus, 9.3 x 103 CFU/g. For total coliforms, sample B presented a contamination number of 1.1 x 103 NMP/g. The remaining samples remained within the standard allowed for total coliforms. In the second collection, all samples showed values above those allowed by law for mesophils and Staphylococcus aureus. For coliforms, there was a reduction in the number of contamination to the samples. The presence of Salmonella spp. was found. in all samples on the first day of collection, however, on the second day, only sample C was absent. Therefore, according to the establishments studied, none of them met the criteria established by the current legislation, presenting flaws regarding the safety of the food. It is suggested that establishments adopt the procedures of good manufacturing practices, with the use of preventive measures, in order to ensure the safety of food products.

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“…About CS, this is slightly salty meat, which has characteristics more similar to fresh meat, when compared to CH and JB. It is a product with a high water activity (close to 0.96), high humidity (64 to 70%) and relatively low salt content (5 to 6%), having a shelf life of 3-5 days at room temperature (Carvalho, 2002;Ishihara et al, 2017). On the other hand, CH and JB are salty meat products of intermediate moisture, both have water activity up to 0.80 and contain at least 12% of salt.…”

Section: Introductionmentioning

confidence: 99%

“…Both CH and JB can be preserved for 4-6 months at room temperature, making them excellent sources of animal protein for those living in regions lacking refrigeration facilities (Ishihara et al, 2017;Shimokomaki et al, 2016;Vidal et al, 2019). JB is considered the evolution of CH, with great growth potential in the Brazilian market by integrating the cultural load of consumption of its precursor to items related to industrialized foods, in addition to being an easily digestible food with high biological value (Zen et al, 2018;Shimokomaki et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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According to data presented by the Brazilian Association of Slaughterhouses (ABRAFRIGO), in 2019, 2,107,817 kg of salted/ in brine/dry/smoked beef were exported. At the time, Angola was responsible for 96.4% of imports. In 2020 there was an 83% reduction in the volume of exports, but in the first half of 2021, the sector showed recovery with a 326% increase in this volume. These Brazilian products have already been exported to Hong Kong, Panama, the Marshall Islands and the United Kingdom, among others (Abrafrigo, 2021).In the production of JB, beef, salt and curing salts (nitrite and/or sodium and/or potassium nitrate) are mandatory ingredients. Furthermore, one can have, as optional ingredients, the intentional additives with stabilizer, acidulant, acidity regulator and antioxidant functions (Vidal et al., 2020a). However, the use of these additives must meet the limits defined by the Resolution of the Collegiate Board -RDC 272/2019 of the National Health Surveillance Agency (ANVISA) and authorized for use in animal products by the Ministry of Agriculture, Livestock and Supply (MAPA) (Brasil, 2019).The technological steps present in the processing of JB, according to the Technical Regulation of Identity and Quality (RTIQ) of the product, available in Normative Instruction No. 92/2020, are deboning and maintenance, wet salting, dry

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Maturação Natural De Carne-De-Sol

Cited by 3 publications

References 8 publications

Salting in the preparation of jerked beef meat with pork

Salting in the preparation of jerked beef meat with pork

Microbiological evaluation of sunned meat selled at free fairs in the city of Itapetinga-BA

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

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