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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/34824
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dc.contributor.authorPinto, Marcos Franke-
dc.contributor.authorPonsano, EHG-
dc.contributor.authorFranco, BDGM-
dc.contributor.authorShimokomaki, M.-
dc.date.accessioned2014-05-20T15:24:11Z-
dc.date.accessioned2016-10-25T17:58:19Z-
dc.date.available2014-05-20T15:24:11Z-
dc.date.available2016-10-25T17:58:19Z-
dc.date.issued2002-06-01-
dc.identifierhttp://dx.doi.org/10.1016/S0309-1740(01)00184-X-
dc.identifier.citationMeat Science. Oxford: Elsevier B.V., v. 61, n. 2, p. 187-191, 2002.-
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/11449/34824-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/34824-
dc.description.abstractJerked 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.extent187-191-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectfermented meat productspt
dc.subjectstarter culturespt
dc.subjectcharquipt
dc.subjectjerked beefpt
dc.subjectsensorial propertiespt
dc.titleCharqui meats as fermented meat products: role of bacteria for some sensorial properties developmenten
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionLondrina State Univ-
dc.description.affiliationPaulista State Univ, BR-16050680 Aracatuba, SP, Brazil-
dc.description.affiliationUniv São Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Postgrad Course Food Sci, BR-05389970 São Paulo, Brazil-
dc.description.affiliationLondrina State Univ, Agr Sci Ctr, Dept Food & Drugs Technol, BR-86051970 Londrina, PR, Brazil-
dc.description.affiliationUnespPaulista State Univ, BR-16050680 Aracatuba, SP, Brazil-
dc.identifier.doi10.1016/S0309-1740(01)00184-X-
dc.identifier.wosWOS:000175264200009-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofMeat Science-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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