Abstract
A review is presented of charqui meat, a fermented salted intermediate moisture meat product, stating the etymological origin of the word, the evolution of its processing methodology, and its classification. The processing from traditional to modern technology is discussed, and it is defined as a hurdle technology meat product. As this product is consumed all over the country, its relatively long shelf life at room temperature is an important feature that makes it a valuable animal protein source for those living in a remote region devoid of refrigeration facilities.
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References
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Shimokomaki, M., Garcia, C.E.R., Pedrão, M.R., Coró, F.A.G. (2016). Brazilian Charqui Meats. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_22
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DOI: https://doi.org/10.1007/978-1-4899-7648-2_22
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