Charqui meats are hurdle technology meat products

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dc.contributor.authorShimokomaki, M.
dc.contributor.authorFranco, B. D. G. M.
dc.contributor.authorBiscontini, T. M.
dc.contributor.authorPinto, Marcos Franke [UNESP]
dc.contributor.authorTerra, N. N.
dc.contributor.authorZorn, T. M. T.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de Pernambuco (UFPE)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de Santa Maria (UFSM)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-27T11:19:39Z
dc.date.available2014-05-27T11:19:39Z
dc.date.issued1998-12-01
dc.description.abstractCharqui meat is a tropical intermediate meat product formulated using hurdle technology, a concept described by Leistner (1,2). Salt, sodium nitrite, dehydration, and packaging are hurdles sequentially applied to inhibit deteriorating microorganisms with the possibility of selecting desirable microbiota. This would characterize charqui and its derivatives as fermented meat products. This paper reviews biochemical, physico-chemical, and ultrastructural changes that occur during processing of charquis.en
dc.description.affiliationDept. of Food and Exp. Nutrition Faculty of Pharmaceutical Sciences São Paulo University, São Paulo
dc.description.affiliationDept. of Nutrition Pernambuco Federal University, Recife, PE
dc.description.affiliationPaulista Stt. Univ.-UNESP-Aracatuba, São Paulo
dc.description.affiliationDept. of Food Technology and Science Santa Maria Federal University, Santa Maria, RS
dc.description.affiliationInstitute of Biomedical Sciences São Paulo University, São Paulo
dc.description.affiliationDept. of Food and Drugs Technology Agricultural Sciences Centre State University of Londrina, P.O. Box, 6001, CEP 86051-970 Londrina, PR
dc.description.affiliationUnespPaulista Stt. Univ.-UNESP-Aracatuba, São Paulo
dc.format.extent339-349
dc.identifierhttp://dx.doi.org/10.1080/87559129809541167
dc.identifier.citationFood Reviews International, v. 14, n. 4, p. 339-349, 1998.
dc.identifier.doi10.1080/87559129809541167
dc.identifier.issn8755-9129
dc.identifier.lattes4022227218734910
dc.identifier.scopus2-s2.0-0032424133
dc.identifier.urihttp://hdl.handle.net/11449/65593
dc.identifier.wosWOS:000076986100001
dc.language.isoeng
dc.relation.ispartofFood Reviews International
dc.relation.ispartofjcr3.100
dc.relation.ispartofsjr0,937
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectMicrobiota
dc.titleCharqui meats are hurdle technology meat productsen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
unesp.author.lattes4022227218734910
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária, Araçatubapt

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