title: Charqui meats as fermented meat products: role of bacteria for some sensorial properties development.
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.
authors: Paulista State University-Campus Araçatuba, PO Box 341, CEP 16050-680, Araçatuba, SP, Brazil; Post-Graduate Course on Food Science, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, São Paulo University, PO Box, 66083, CEP 05389-970, São Paulo, SP, Brazil.
authors: M F
authors: MF
authors: Pinto
authors: E H G
authors: EH
authors: Ponsano
authors: B D G M
authors: BD
authors: Franco
authors: M
authors: M
authors: Shimokomaki