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Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata & Marise A. R. Pollonio. (2023) Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. Food Reviews International 39:4, pages 2183-2202.
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Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes & José Guilherme Prado Martin. (2022) Traditional Brazilian fermented foods: cultural and technological aspects. Journal of Ethnic Foods 9:1.
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Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS & Marise Aparecida Rodrigues POLLONIO. (2020) Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps. Food Science and Technology 40:3, pages 665-670.
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Vitor A.S. Vidal, Jaqueline B. Santana, Camila S. Paglarini, Maria A.A.P. da Silva, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz & Marise A.R. Pollonio. (2020) Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Science 159, pages 107911.
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P.S. Mirade, S. Portanguen, J. Sicard, J. De Souza, A. Musavu Ndob, L.C. Hoffman, T. Goli & A. Collignan. (2020) Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing. Journal of Food Engineering 265, pages 109686.
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Marlene BAMPI, Franciny Campos SCHMIDT & João Borges LAURINDO. (2019) A fast drying method for the production of salted-and-dried meat. Food Science and Technology 39:suppl 2, pages 526-534.
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Vitor A.S. Vidal, Oigres Daniel Bernardinelli, Camila S. Paglarini, Edvaldo Sabadini & Marise A.R. Pollonio. (2019) Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. Food Research International 125, pages 108634.
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M. Bampi, F. C. Schmidt & J. B. Laurindo. (2019) Vacuum-aided production of low sodium ready-to-eat charque. Journal of Food Science and Technology 56:8, pages 3579-3586.
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Vitor A.S. Vidal, João P. Biachi, Camila S. Paglarini, Mariana B. Pinton, Paulo C.B. Campagnol, Erick A. Esmerino, Adriano G. da Cruz, Marcelo A. Morgano & Marise A.R. Pollonio. (2019) Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat Science 152, pages 49-57.
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Fábio A.P. Silva, Mario Estévez, Valquíria C.S. Ferreira, Samara A. Silva, Leanderson T.M. Lemos, Elza I. Ida, Massami Shimokomaki & Marta S. Madruga. (2018) Protein and lipid oxidations in jerky chicken and consequences on sensory quality. LWT 97, pages 341-348.
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Fábio A.P. Silva, Mario Estévez, Valquíria C.S. Ferreira, Samara A. Silva, Leanderson T.M. Lemos, Elza I. Ida, Massami Shimokomaki & Marta S. Madruga. (2017) Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced-Air Drying. Journal of Food Processing and Preservation 41:4, pages e13048.
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M. Bampi, N.N. Domschke, F.C. Schmidt & J.B. Laurindo. (2016) Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT 74, pages 26-33.
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Fábio A. P. Silva, Valquíria C. S. Ferreira, Marta S. Madruga & Mario Estévez. (2016) Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. Journal of Food Science and Technology 53:8, pages 3137-3146.
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Min Woo Kim, Yong Jung Kim, Min Joo Kim, Su Gwang Lee, Sun Young Park, Byeong Dae Choi, Min Soo Heu & Jin-Soo Kim. (2016) Nutritional and Microbiological Characterization of Fish Jerky Produced Using Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss. Korean Journal of Fisheries and Aquatic Sciences 49:3, pages 263-269.
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Silvina Fadda & Graciela Vignolo. 2014. Handbook of Fermented Meat and Poultry. Handbook of Fermented Meat and Poultry
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Yuri Ishihara, Ricardo Moreira, Geany de Souza, Alanne Salviano & Marta Madruga. (2013) Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef. Molecules 18:8, pages 9432-9440.
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Carlos Eduardo Rocha Garcia, Fabio Yamashita, Elza Youssef Youssef, Sandra Helena Prudencio & Massami Shimokomaki. (2013) Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef). Brazilian Archives of Biology and Technology 56:2, pages 311-318.
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V. Biscola, S.D. Todorov, V.S.C. Capuano, H. Abriouel, A. Gálvez & B.D.G.M. Franco. (2013) Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science 93:3, pages 607-613.
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Marta A. A. Souza, Jesui V. Visentainer, Rafael H. Carvalho, Fabianne Garcia, Elza I. Ida & Massami Shimokomaki. (2013) Lipid and protein oxidation in charqui meat and jerked beef. Brazilian Archives of Biology and Technology 56:1, pages 107-112.
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Bettit K. Salvá, Ana Fernández-Diez, Daphne D. Ramos, Irma Caro & Javier Mateo. (2012) Chemical composition of alpaca (Vicugna pacos) charqui. Food Chemistry 130:2, pages 329-334.
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Doo-Jeong HAN, Jong-Youn JEONG, Ji-Hun CHOI, Yun-Sang CHOI, Hack-Youn KIM, Mi-Ai LEE, Eui-Soo LEE, Hyun-Dong PAIK & Cheon-Jei KIM. (2011) Effects of Curing Methods on the Quality Characteristics of Pork Jerky. Food Science and Technology Research 17:3, pages 179-186.
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Hyoun-Wook Kim, Doo-Joung Han, Cheon-Jei Kim & Hyun-Dong Paik. (2008) Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production. Korean Journal for Food Science of Animal Resources 28:5, pages 675-680.
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In-Chul Jung, Hyun-Suk Park, Kyung-Soo Lee & Yoon-Hee Moon. (2008) Changes in the Quality of Beef Jerky Containing Additional Pine Needle or Mugwort Juice during Storage. Journal of Life Science 18:1, pages 63-68.
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Yun-Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, Doo-Jeong Han, Hack-Youn Kim, Mi-Ai Lee, Hyun-Dong Paik & Cheon-Jei Kim. (2007) Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky. Korean Journal for Food Science of Animal Resources 27:3, pages 290-298.
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Elza Y. Youssef, Carlos Eduardo Rocha Garcia, Fábio Yamashita & Massami Shimokomaki. (2007) Chemical basis for beef charqui meat texture. Brazilian Archives of Biology and Technology 50:4, pages 719-724.
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Doo-Jeong Han, Jong-Youn Jeong, Ji-Hun Choi, Yun-Sang Choi, Hack-Youn Kim, Mi-Ae Lee, Eui-Soo Lee, Hyun-Dong Paik & Cheon-Jei Kim. (2007) Effects of Drying Conditions on Quality Properties of Pork Jerky. Korean Journal for Food Science of Animal Resources 27:1, pages 29-34.
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Elza Y. Youssef, Carlos E. Rocha Garcia & Massami Shimokomaki. (2003) Effect of salt on color and warmed over flavor in charqui meat processing. Brazilian Archives of Biology and Technology 46:4, pages 595-600.
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C.E. Rocha Garcia, E.Y. Youssef, N.E. Souza, M. Matsushita, E. Figueiredo & M. Shimokomaki. (2003) Preservation of Spent Leghorn Hen Meat by a Drying and Salting Process. Journal of Applied Poultry Research 12:3, pages 335-340.
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J.A.F Lara, S.W.B Senigalia, T.C.R.M Oliveira, I.S Dutra, M.F Pinto & M Shimokomaki. (2003) Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Science 65:1, pages 609-613.
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M.F. Pinto, E.H.G. Ponsano, B.D.G.M. Franco & M. Shimokomaki. (2002) Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science 61:2, pages 187-191.
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Riana Jordão Barrozo Heinemann, Marcos Franke Pinto, Elisa Helena Giglio Ponsano & Silvia Helena Venturoli Perri. (2002) MÉTODO SIMPLES PARA ESTIMAR ENCURTAMENTO PELO FRIO EM CARNE BOVINA. Ciência Rural 32:2, pages 335-339.
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I. Poligné, A. Collignan & G. Trystram. (2001) Characterization of traditional processing of pork meat into boucané. Meat Science 59:4, pages 377-389.
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Fabianne A Garcia, Ivone Y Mizubuti, Marcos Y Kanashiro & Massami Shimokomaki. (2001) Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chemistry 75:4, pages 405-409.
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