Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

Naidoo, Keshia; Lindsay, D.

doi:10.1016/j.foodcont.2009.12.025

Cited by 32 publications

(38 citation statements)

References 52 publications

(108 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Suggestions include a width/thickness of 2.5-5 cm (Van Tonder & Van Heerden, 1992); the thicker the strips the longer the drying period. Typical biltong strips reported in the literature are 20-40 cm long and 4-15 cm wide (Van der Riet, 1982;CSIR, 2001;Naidoo & Lindsay, 2010b). Biltong products include thin snack sticks, crisps, small nuggets/bites, strongly spiced chilli bites, and even flat wheels and discs.…”

Section: Meat Selection Preparation and Processing Of Biltongmentioning

confidence: 99%

“…The meat can be dipped in dry spices (Taylor, 1976;Van der Riet, 1976b;CSIR, 2001), or in dry spices followed by a hot acidic liquid (vinegar) (Leistner, 1987), dipped in an acidic liquid, drained, and dipped in dry spices, or dipped in an acidic liquid and spice mix (Naidoo & Lindsay 2010b). Before drying, salted and spiced meat strips can be stored.…”

Section: Biltong Salting and Spicingmentioning

confidence: 99%

See 1 more Smart Citation

Processing of South African biltong – A review

Jones¹,

Arnaud²,

Gouws³

et al. 2017

SA J. An. Sci.

View full text Add to dashboard Cite

South Africa has been producing biltong for many years and its popularity is increasing locally and internationally. Biltong is commonly grouped with other dried meat products from around the world, but with its unique production method and expanding economic value, an increase in knowledge on the subject is in high demand. In this paper, biltong processing and quality are reviewed to highlight areas in which knowledge is still lacking. It shows that biltong processing varies resulting in the wide physico-chemical characteristics reported in the literature. However, consumer preference is still an area that lacks scientific data/evidence. Previous research on biltong has focused on the pathogenic microorganisms and not on its spoilage and shelf-life. Moreover, the effects of the various processing methods on the physico-chemical characteristics and resulting microbial stability has not been investigated. Knowledge of these could enable an increase in the quality of biltong.

show abstract

Section: Meat Selection Preparation and Processing Of Biltongmentioning

confidence: 99%

Section: Biltong Salting and Spicingmentioning

confidence: 99%

Processing of South African biltong – A review

Jones¹,

Arnaud²,

Gouws³

et al. 2017

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…São muito apreciados a carne-de-sol, o charque e o jerked beef no Brasil, o biltong na África do Sul, a cecina na Espanha e México, o kilishi oriundo da região de Sohel -Oeste da África , o kaddid na África e sul da Ásia e a bresaola na Itália (HIERRO; DE LA HOZA;ORDÓÑEZ, 2004;MOLINERO et al, 2008;PALEARI et al, 2000;PALEARI et al, 2003;LARA et al, 2003;RUBIO et al, 2007;YOUSSEF et al, 2007;ESSID et al, 2007;ZAIER et al, 2011;NKAMA;BADAU, 2000;NAIDOO;LINDSAY, 2010;YOUSSEF et al, 2011).…”

Section: Carnes Salgadas E Dessecadasunclassified

“…É assim denominada porque as tiras de carne que podem ser de diversas origens como bovina, de aves ou mesmo de pescado, são processadas e o produto final tem forma de "stick", muito apreciado em lanches. Possui em média 65% de proteína, 1,9% de gordura, 7,6% de glicose, de 5 a 10% de sal (em cloreto de sódio), de 10 a 860 ppm de nitrato (NAIDOO, 2010).…”

Section: Carnes Salgadas E Dessecadasunclassified

“…Entretanto, alguns passos básicos incluem a seleção da carne, os tipos e concentrações das soluções de vinagre, a marinação e a secagem. Atenção maior é dada à etapa de secagem, pois inicialmente era feita ao sol, mas na atualidade requer controle de temperatura e umidade em equipamentos específicos (NAIDOO, 2010). Apresenta uma vida útil prolongada, e estabilidade microbiana em consequencia da presença sais de cura, ácidos orgânicos e baixos valores de pH e atividade de água inferior a 0,77 (NAIDOO; LINDSAY, 2010).…”

Section: Carnes Salgadas E Dessecadasunclassified

See 1 more Smart Citation

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

Ishihara

Madruga

2013

Sem. Ci. Agr.

View full text Add to dashboard Cite

ResumoCarnes salgadas e dessecadas são conhecidas e apreciadas em todo o mundo. Muitas vezes são caracterizadas por associarem seu consumo a determinados grupos de pessoas ou de determinadas regiões, e devido a isso, podem ser denominadas de tradicionais. Geralmente possuem tecnologia simples, passada de geração em geração e por esse motivo, há muita variação na qualidade desses produtos. No Brasil destacam-se o charque, o jerked beef e a carne-de-sol. O biltong, a cecina de León, o kilishi, o kaddid e a bresaola são exemplos de carnes salgadas e dessecadas. Apesar da importância desses produtos cárneos, inexistem estudos específicos que retratem sua maciez. E, uma vez que tratase de um dos atributos mais reportados pelos consumidores, sua pesquisa pode auxiliar na aceitação dos produtos cárneos incrementando sua demanda. Nesse contexto, a presente revisão explanou as características de produtos cárneos salgados e dessecados tradicionais relacionadas aos seus aspectos de processamento, e sugeriu os indicadores de maciez -força de cisalhamento, índice de fragmentação miofibrilar, comprimento do sarcômero, quantificação do colágeno -para avaliação da maciez de produtos cárneos, uma vez que são de fácil aplicabilidade e compreendem o estudo dos principais responsáveis pela maciez das carnes, as proteínas miofibrilares e o tecido conjuntivo. Palavras-chave: Salga, textura, indicadores AbstractSalted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators -shear force, myofibrillar fragmentation index, sarcomere length, collagen quantificationto assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

show abstract

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Moon

Min

Park

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

We evaluated the survival ability of and the production of Staphylococcal enterotoxin A (SEA) in dried filefishes and julienned squid at 10°, 24°, and 35 °C for 5 months. survived longer at 10 °C than 24° and 35 °C, and better in dried julienned squid than dried filefishes. At 35 °C, the populations of were rapidly diminished and undetectable in dried filefishes and julienned squid after 14 and 19 days, respectively. SEA production did not increase during the 5-month storage period, regardless of the temperature and type of dried fish products. Although it is advised to store dried fish products at 10 °C for quality control in retail markets, refrigerated temperature is more likely to facilitate the survival of in dried fish products. Thus, dried fish products should be produced and stored under hygienic conditions.

show abstract

Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

Cited by 32 publications

References 52 publications

Processing of South African biltong – A review

Processing of South African biltong – A review

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Contact Info

Product

Resources

About