Charqui meats as fermented meat products: role of bacteria for some sensorial properties development

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

“…Charqui is a dry salty meat product, usually elaborated with the horse or bovine meat. Curing process results in a low water activity product, between 0.7 to 0.75 (Pinto et al 2002;Youssef et al 2003). Elaboration process permits the chemical and biochemical reactions, which are responsible for the flavor (Martin et al 2009).…”

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

“…lactic acid bacteria) capable of preventing the growth of spoilage bacteria by producing bacteriocins has recently been reported (Biscola et al, 2013;O'Connor et al, 2015). For example Pinto et al (2002) reported that the inoculation of starter cultures (e.g. Staphylococcus carnosus and S. xylosus) can substantially improve sensorial quality of beef jerky.…”

Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

“…The samples obtained from the higher processing yield were examined after 0, 4, 30, and 60 days of storage at 25ºC by the pour plate method using the standard plate count agar incubated at 37ºC for 48 h (Pinto et al 2002, Rocha-Garcia et al 2003. The results were reported as colony-forming units per gram and represented the average of three counts.…”

“…The Brazilian Agricultural Ministry has established legal regulations for the chemical composition of commercial JB: maximum moisture of 55.0%, 18.3% ash, 50 ppm of sodium nitrite, maximum a w value of 0.78, and application of vacuum packaging (Brasil 2000). In a work to demonstrate the fermented nature of the product; S. carnosus was isolated during the processing and applied as a starter culture (Pinto et al 2002). Despite all the qualities described above, JB has been shown not to be a tender meat product.…”