Torres E A, Shimokomaki M, Franco B D, Landgraf M, Carvalho B C, Santos J C
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, SP, C. postal, 66.355, CEP o5389-970, São Paulo, Brazil.
Meat Sci. 1994;38(2):229-34. doi: 10.1016/0309-1740(94)90112-0.
Charqui is a typical Brazilian meat product obtained by salting and sun-drying beef samples. The chemical, physical and microbiological characteristics of the charqui were evaluated throughout processing and storage. The results confirm charqui is an intermediate moisture meat product (A(w) = 0·70-0·75). A close relationship between moisture, pretein and ash vaiues was found, suggesting the possibility of using the resulting charqui A(w) value as a parameter to define the product instead of the official moisture and mineral residue contents. The TBA determination, which expresses the state of lipid oxidation, rapidly reached the maximum value, corroborating the previous observations on the salt pro-oxidant role, and then decreased gradually. A gradual decrease in microorganism count during processing and storage of charqui was also observed. These results indicate the feasibility of obtaining a final product with a low level of microbial count when raw materials of good quality, and adequate handling conditions, are used for charqui production.
肉干是一种典型的巴西肉制品，通过对牛肉样本进行腌制和日晒制成。在整个加工和储存过程中，对肉干的化学、物理和微生物特性进行了评估。结果证实肉干是一种中等水分含量的肉制品（水分活度=0.70-0.75）。发现水分、蛋白质和灰分含量之间存在密切关系，这表明有可能使用所得肉干的水分活度值作为定义产品的参数，而不是官方规定的水分和矿物质残留量。表示脂质氧化状态的硫代巴比妥酸（TBA）测定值迅速达到最大值，证实了先前关于盐的促氧化作用的观察结果，然后逐渐下降。在肉干的加工和储存过程中，还观察到微生物数量逐渐减少。这些结果表明，当使用优质原料并采用适当的处理条件生产肉干时，获得微生物数量低的最终产品是可行的。
