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

Nenhuma Miniatura disponível

Data

2002-06-01

Orientador

Coorientador

Pós-graduação

Curso de graduação

Título da Revista

ISSN da Revista

Título de Volume

Editor

Elsevier B.V.

Tipo

Artigo

Direito de acesso

Acesso restrito

Resumo

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. (C) 2002 Elsevier B.V. Ltd. All rights reserved.

Descrição

Idioma

Inglês

Como citar

Meat Science. Oxford: Elsevier B.V., v. 61, n. 2, p. 187-191, 2002.

Itens relacionados

Financiadores