Charqui meats are hurdle technology meat products

dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Federal de Pernambuco (UFPE)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Federal de Santa Maria (UFSM)
dc.contributorUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-27T11:19:39Z
dc.date.accessioned2022-10-05T17:37:37Z
dc.date.available2014-05-27T11:19:39Z
dc.date.available2022-10-05T17:37:37Z
dc.date.created2014-05-27T11:19:39Z
dc.date.issued1998-12-01
dc.identifierFood Reviews International, v. 14, n. 4, p. 339-349, 1998.
dc.identifier8755-9129
dc.identifierhttp://hdl.handle.net/11449/65593
dc.identifier10.1080/87559129809541167
dc.identifierWOS:000076986100001
dc.identifier2-s2.0-0032424133
dc.identifier4022227218734910
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3915500
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.
dc.languageeng
dc.relationFood Reviews International
dc.relation3.100
dc.relation0,937
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectMicrobiota
dc.titleCharqui meats are hurdle technology meat products
dc.typeArtigo


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