Technological innovations in jerked beef processing: Review

Authors

  • LUCILO BIONI DA FONSECA FILHO BIONI UFRPE
  • Amanda Thais Ferreira Silva -
  • Emanuela Polimeni de Mesquita -
  • Priscilla Virginio de Albuquerque -
  • Silvia Fernanda de Alcântara -
  • Gilcifran Prestes de Andrade -
  • Maria Eduarda Luiz Coelho de Miranda -
  • Raphael Luiz Andrade Silva -
  • Júlio Cézar dos Santos Nascimento -
  • Pedro Marinho de Carvalho Neto -

DOI:

https://doi.org/10.31533/pubvet.v12n12a239.1-5

Keywords:

healed flesh, technological processing, meat products

Abstract

The various productive chains that make up the agroindustrial system of meat undergo constant technological innovations. Innovations introduced in the processing of jerky gave rise to "Jerked Beef". The objective of this study was to present the latest technological innovations available in the scientific literature on the processing of Jerked Beef, which have contributed to guarantee quality, prolong shelf life and good acceptance of the product in the internal and external consumer market. For that, a meta-analysis of the data obtained in bibliographical research and consultation of scientific publications in the main databases of the Agrarian Sciences and Food Technology area was carried out. In this context, the research pointed out that several important advances have been conducted by researchers aimed at improving the techniques used in the processing of Jerked Beef, which are presented in the study in focus.

Published

2018-12-27

Issue

Section

Tecnologia de alimentos

How to Cite

Technological innovations in jerked beef processing: Review. (2018). Pubvet, 12(12). https://doi.org/10.31533/pubvet.v12n12a239.1-5

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