Salting in the preparation of jerked beef meat with pork

Abstract

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.

Indirect Methods to Determine the Risk of Damage to the Health of Firefighters and Children Due to Exposure to Smoke Emission from Burning Wood/Coal in a Controlled Environment

“…For this reason, the values of each element cannot be compared between different animal species, but only between biomass types for each sample. The physical properties of fresh meat, such as water, water activity, water-holding capacity, meat texture, moisture, firmness, pH, fibers, etc., can influence the final values of the elements [ 48 , 49 ]. Therefore, these differences between the concentrations of macro- and microelements between the two types of meat can be explained according to their physical properties, such as the different amounts of water in fresh meat, among others previously mentioned.…”

Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS)

“…Among them, the principal component analysis (PCA) and cluster analysis (CA) are the two most favorable tools [13][14][15]. However, only statistical methods are insufcient for the assessment of the quality and identify food category; it is usually accompanied by the data obtained from measuring methods such as physicochemical property analysis (moisture, crude protein, ether-extractable fat, and ash) [16][17][18][19][20], meta-imaging spectra [21], microcomputing tomography [20,22,23], and chemical data (nutrient content and multielement content) [24,25]. However, the determination of physicochemical properties in foods is time-consuming and complicated [16][17][18][19][20].…”

“…However, only statistical methods are insufcient for the assessment of the quality and identify food category; it is usually accompanied by the data obtained from measuring methods such as physicochemical property analysis (moisture, crude protein, ether-extractable fat, and ash) [16][17][18][19][20], meta-imaging spectra [21], microcomputing tomography [20,22,23], and chemical data (nutrient content and multielement content) [24,25]. However, the determination of physicochemical properties in foods is time-consuming and complicated [16][17][18][19][20]. In the case of the utilization of hyperspectral imaging, additional algorithms should be used to reduce the infuence of the distribution of meat and fat in the sausage [26].…”