Salting in the preparation of jerked beef meat with pork

• Published in: Ciência e tecnologia de alimentos 2023, Vol.43
• Main Authors: DIAS, Victor Hugo de Luna, DANTAS, Terezinha Domiciano, FERREIRA, Valquiria Cardoso da Silva, SOUSA, Solange de, ALMEIDA, Jorge Luiz Santos de, SARAIVA, Maria Monique Tavares, ALVES, Rerisson do Nascimento, FIGUEIREDO, Caio Franklin Vieira de, OLIVEIRA, Airton Gonçalves de, CHIODI, John Edson, OLIVEIRA, Francisco Fabrício Damião de, RIBEIRO, Neila Lidiany
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.11122

Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.