Charqui meats are hurdle technology meat products

Shimokomaki, Massami; Franco, Bernadette D.G.M.; Biscontini, Telma Maria Barreto; Pinto, Marcos Franke; Terra, Nelcindo Nascimento; Zorn, Telma Maria Tenório

doi:10.1080/87559129809541167

Cited by 46 publications

(41 citation statements)

References 6 publications

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“…Charqui production dates from the pre-Columbian era when Quechua tribe natives preserved meat by manufacturing ch'arki, which means 'to burn (meat)' (Gade 2000). Nowadays, charqui is traditionally elaborated from beef by combining heavy salting and a succeeding drying stage (T \ 45°C) until the water activity of the meat lowers down to 0.75 (Shimokomaki et al 1998). The final product can be stored at room temperature and is regarded as a good source of animal protein ([30 g/100 g product) while still contains considerably high salt levels (&15 %) (Shimokomaki et al 1998;Rocha Garcia et al 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, charqui is traditionally elaborated from beef by combining heavy salting and a succeeding drying stage (T \ 45°C) until the water activity of the meat lowers down to 0.75 (Shimokomaki et al 1998). The final product can be stored at room temperature and is regarded as a good source of animal protein ([30 g/100 g product) while still contains considerably high salt levels (&15 %) (Shimokomaki et al 1998;Rocha Garcia et al 2003). Hence, charqui meat is always desalted by immersion in water and subsequently cooked prior to consumption.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, charqui meat is always desalted by immersion in water and subsequently cooked prior to consumption. Beef charqui has been characterized in terms of chemical, physical, microbiological and sensory properties (Shimokomaki et al 1998;Torres et al 1994). Recently, charqui produced from chicken and spent hen meat has also been studied for their composition and oxidative stability (Rocha Garcia et al 2003;Silva et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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“…O charque (CH) é um produto obtido a partir da tecnologia de obstáculos que se destaca entre os derivados cárneos produzidos no Brasil alcançando grande aceitação pelo consumidor (PINTO et al, 1993, SHIMOKOMAKI et al, 1998. A sua atividade de água entre 0,70 a 0,75 foi determinada pelo nosso grupo (TORRES, et al, 1994) o que o classifica como sendo um produto cárneo de umidade intermediária (LEDWARD,1981, SHIMOKOMAKI et al, 1998.…”

Section: Introductionunclassified

“…A sua atividade de água entre 0,70 a 0,75 foi determinada pelo nosso grupo (TORRES, et al, 1994) o que o classifica como sendo um produto cárneo de umidade intermediária (LEDWARD,1981, SHIMOKOMAKI et al, 1998. As drásticas condições empregadas durante o processamento do charque são capazes de inibir desenvolvimento de microrganismos patogênicos (LARA et al, 2003), porém, permitem o desenvolvimento de microrganismos fermentativos (PINTO et al, 2002) e não comprometem a qualidade protéica do produto assegurando um elevado valor biológico (GARCIA et al, 2001).…”

Section: Introductionunclassified

Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef

et al. 2011

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ResumoCharque (CH) e Jerked beef (JB) são produtos cárneos salgados que diferenciam entre si pela utilização de sais de cura durante seu processamento. Amostras de CH (N=7) e JB (N=7) adquiridas aleatoriamente em supermercados da região de Londrina foram avaliadas quanto à concentração de nitrato e nitrito de sódio e a sua possível relação com a oxidação lipídica determinada segundo o número de TBARS. As amostras de JB apresentaram concentrações de nitrato entre 27,7 e 83,6 ppm e níveis máximos de 10,0 ppm para nitrito. A rancidez nas amostras de CH alcançou entre 1,03 a 1,78 mg de TBARS/ Kg do produto, enquanto no JB estes níveis foram de 0,23 a 1,38 mg TBARS/Kg de amostra. Os resultados demonstraram que as amostras de JB apresentaram concentrações de nitrito inferiores aos limites permitidos pela legislação e a presença dos sais de cura inibiu a oxidação lipídica em níveis até duas vezes menores que nas amostras de CH. AbstractCharqui meat (CH) and jerked beef (JB) are salted meat products basically differenciate from other by the absence and presence of curing salts, respectively. Seven Charqui meat and Jerked beef samples were obtained at random from Londrina region supermarkets and the possibility of curing salts to act as antioxidants was evaluated by quantitatively measurement of sodium nitrate and nitrite and their relationship its lipid oxidation. Sodium nitrate concentration varied from 27.7 to 83.6 ppm whereas sodium nitrite maximum value was 10.0 ppm in JB samples. The degree of lipid oxidation measured as TBARS in CH samples ranged from 1.03 to 1.78 mg of TBARS/Kg of sample whereas for JB this variation was from 0.23 to 1.38 mg of TBARS/Kg of sample. Our results demonstrated that JB samples presented lower concentration of sodium nitrite in relation to the limit allowed by the Brazilian legislation and the presence of sodium nitrate and nitrite inhibited notoriously the lipid oxidation in JB samples.

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Central and South American Products

Fadda

Vignolo

2007

Handbook of Fermented Meat and Poultry

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Charqui meats are hurdle technology meat products

Cited by 46 publications

References 6 publications

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef

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