EVALUATION OF THE PARAMETERS OF CHARQUI MEAT AND JERKED BEEF MARKETED IN SOUTH OF BRAZIL

  • Alexandre Rodrigo Coelho Federal University of Technology
  • Fábio Augusto Garcia Coró North University of Parana, and Mayka Reghiany Pedrão
  • Herrison Yoshiki Yocida Fontana Federal University of Technology
DOI: https://doi.org/10.53555/as.v3i4.1265
Keywords: intermediate water activity, moisture,, total coliforms,, thermos-tolerant coliforms,, Staphylococcus sp.

Abstract

Charqui and jerked beef, typical foods from certain regions of the Brazil. These products are interesting
due to the added value to less noble meat, to meat from older animals and of doubtful sensory quality for
fresh consumption. Physicochemical and microbiological analyses were performed on four different
trademark of charqui and on three of jerked beef. The physicochemical tests were ascertained by moisture
contents, ash, water activity (Aw) and pH. Regarding the microbiological testing, there was the estimated
count of total coliforms and thermotolerants (MPN/g) and the enumeration of coagulase positive
Staphylococcus. The objective of this study is to evaluate the quality of Charqui and jerked beef marked in
the Southern Region of Brazil. The physical-chemical data for the samples analyzed were in accordance
with the standards expected in current laws.

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Author Biographies

Alexandre Rodrigo Coelho, Federal University of Technology

Department of Food Technology

Fábio Augusto Garcia Coró, North University of Parana, and Mayka Reghiany Pedrão

Department of Chemistry

Herrison Yoshiki Yocida Fontana, Federal University of Technology

Department of Food Technology

Published
2017-04-30
How to Cite
Coelho, A. R., Garcia Coró, F. A., & Fontana, H. Y. Y. (2017). EVALUATION OF THE PARAMETERS OF CHARQUI MEAT AND JERKED BEEF MARKETED IN SOUTH OF BRAZIL. IJRDO-Journal of Applied Science, 3(4), 07-16. https://doi.org/10.53555/as.v3i4.1265
Issue
Vol. 3 No. 4 (2017): IJRDO - Journal of Applied Science
Section
Articles

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