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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/65593
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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-
dc.contributor.authorTerra, N. N.-
dc.contributor.authorZorn, T. M. T.-
dc.date.accessioned2014-05-27T11:19:39Z-
dc.date.accessioned2016-10-25T18:15:23Z-
dc.date.available2014-05-27T11:19:39Z-
dc.date.available2016-10-25T18:15:23Z-
dc.date.issued1998-12-01-
dc.identifierhttp://dx.doi.org/10.1080/87559129809541167-
dc.identifier.citationFood Reviews International, v. 14, n. 4, p. 339-349, 1998.-
dc.identifier.issn8755-9129-
dc.identifier.urihttp://hdl.handle.net/11449/65593-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/65593-
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.format.extent339-349-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectMicrobiota-
dc.titleCharqui meats are hurdle technology meat productsen
dc.typeoutro-
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.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.identifier.doi10.1080/87559129809541167-
dc.identifier.wosWOS:000076986100001-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Reviews International-
dc.identifier.scopus2-s2.0-0032424133-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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