Charqui meats are hurdle technology meat products

Abstract

Charqui 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.

Notes

To whom correspondence should be addressed. Present address: Department of Food and Drugs Technology, Agricultural Sciences Centre, The State University of Londrina, P.O. Box, 6001, CEP 86051–970 Londrina, PR, Brazil. E‐mail: [email protected]