O Rio Grande do Sul e a Banda Oriental/Uruguai

Nogueról, Luiz Paulo Ferreira

doi:10.7146/dl.v17i25.112913

Cited by 1 publication

(1 citation statement)

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“…hot and to great extent (Pardi et al, 1996). Due to the prolonged drought period, which decimated the cattle herd in the Northeast, at the end of the 18th century, a Portuguese named José Pinto Martins, emigrating from Ceará, moved to the banks of the São Gonçalo River and took with him the conservation technique of meat, founding the first charqueada in Rio Grande do Sul (Nogueról et al, 2007).…”

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%