Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separatel...
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| Veröffentlicht in: | Meat science 2002-06, Vol.61 (2), p.187-191 |
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| container_title | Meat science |
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| creator | Pinto, M.F. Ponsano, E.H.G. Franco, B.D.G.M. Shimokomaki, M. |
| description | Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where
Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous
S. carnosus and
S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with
S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui meat) prepared under these conditions is a fermented meat product. |
| doi_str_mv | 10.1016/S0309-1740(01)00184-X |
| format | Article |
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Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous
S. carnosus and
S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with
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Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous
S. carnosus and
S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with
S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui meat) prepared under these conditions is a fermented meat product.</description><subject>Biological and medical sciences</subject><subject>Charqui</subject><subject>Fermented meat products</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Jerked beef</subject><subject>Meat and meat product industries</subject><subject>Sensorial properties</subject><subject>Starter cultures</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqFkE2LFDEQhoO4uOPqT1BykdVDa-VjetJeZBn8ggUPKuwtpJMKRro7s6nuhf33Zj5cj54CxVNv3noYeyHgrQDRvvsOCrpGbDS8BvEGQBjd3DxiK2E2qtFCmcds9YCcs6dEv6FSSpon7FxKaDWAWbGw_eXK7ZL4iG4m7ohHLCNOM4bDiO9KDouf6T0veUCeI--dn7Ekx2MunPKInHCiXCfDnt5hmRMSD3iHQ97ts56xs-gGwuen94L9_PTxx_ZLc_3t89ft1XXjVSfnxnUaDWJQLYZWCS8cOpBy0-oW-7aN67AxGpyXOsTOdcL30fdSRe8iCLnu1AW7PObWGrcL0mzHRB6HwU2YF7IdSCPq7aKS6yPpSyYqGO2upNGVeyvA7v3ag1-7l2dB2INfe1P3Xp5-WPoRw8PWX6EVeHUCHHk3xOImn-hfulrXnkZX7sORw-rjLmGx5BNOHkMq6GcbcvpPlT8iGplL</recordid><startdate>20020601</startdate><enddate>20020601</enddate><creator>Pinto, M.F.</creator><creator>Ponsano, E.H.G.</creator><creator>Franco, B.D.G.M.</creator><creator>Shimokomaki, M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20020601</creationdate><title>Charqui meats as fermented meat products: role of bacteria for some sensorial properties development</title><author>Pinto, M.F. ; Ponsano, E.H.G. ; Franco, B.D.G.M. ; Shimokomaki, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-a94e8eed36ed631c1aea0227646eb66f5d7840ac24df9a91cbfcb23fcaf012593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>Charqui</topic><topic>Fermented meat products</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Jerked beef</topic><topic>Meat and meat product industries</topic><topic>Sensorial properties</topic><topic>Starter cultures</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pinto, M.F.</creatorcontrib><creatorcontrib>Ponsano, E.H.G.</creatorcontrib><creatorcontrib>Franco, B.D.G.M.</creatorcontrib><creatorcontrib>Shimokomaki, M.</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pinto, M.F.</au><au>Ponsano, E.H.G.</au><au>Franco, B.D.G.M.</au><au>Shimokomaki, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Charqui meats as fermented meat products: role of bacteria for some sensorial properties development</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2002-06-01</date><risdate>2002</risdate><volume>61</volume><issue>2</issue><spage>187</spage><epage>191</epage><pages>187-191</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where
Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous
S. carnosus and
S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with
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| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2002-06, Vol.61 (2), p.187-191 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Charqui Fermented meat products Food industries Fundamental and applied biological sciences. Psychology Jerked beef Meat and meat product industries Sensorial properties Starter cultures |
| title | Charqui meats as fermented meat products: role of bacteria for some sensorial properties development |
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