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