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DC Field | Value | Language |
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dc.contributor.author | Pinto, Marcos Franke | - |
dc.contributor.author | Ponsano, EHG | - |
dc.contributor.author | Franco, BDGM | - |
dc.contributor.author | Shimokomaki, M. | - |
dc.date.accessioned | 2014-05-20T15:24:11Z | - |
dc.date.accessioned | 2016-10-25T17:58:19Z | - |
dc.date.available | 2014-05-20T15:24:11Z | - |
dc.date.available | 2016-10-25T17:58:19Z | - |
dc.date.issued | 2002-06-01 | - |
dc.identifier | http://dx.doi.org/10.1016/S0309-1740(01)00184-X | - |
dc.identifier.citation | Meat Science. Oxford: Elsevier B.V., v. 61, n. 2, p. 187-191, 2002. | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | http://hdl.handle.net/11449/34824 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/34824 | - |
dc.description.abstract | 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. | en |
dc.format.extent | 187-191 | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier B.V. | - |
dc.source | Web of Science | - |
dc.subject | fermented meat products | pt |
dc.subject | starter cultures | pt |
dc.subject | charqui | pt |
dc.subject | jerked beef | pt |
dc.subject | sensorial properties | pt |
dc.title | Charqui meats as fermented meat products: role of bacteria for some sensorial properties development | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.contributor.institution | Universidade de São Paulo (USP) | - |
dc.contributor.institution | Londrina State Univ | - |
dc.description.affiliation | Paulista State Univ, BR-16050680 Aracatuba, SP, Brazil | - |
dc.description.affiliation | Univ São Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Postgrad Course Food Sci, BR-05389970 São Paulo, Brazil | - |
dc.description.affiliation | Londrina State Univ, Agr Sci Ctr, Dept Food & Drugs Technol, BR-86051970 Londrina, PR, Brazil | - |
dc.description.affiliationUnesp | Paulista State Univ, BR-16050680 Aracatuba, SP, Brazil | - |
dc.identifier.doi | 10.1016/S0309-1740(01)00184-X | - |
dc.identifier.wos | WOS:000175264200009 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Meat Science | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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