Charqui

Charqui is a traditional fermented, salted and sun-dried meat product largely consumed in Brazil. Its preservation is based on the application of the hurdle technology, where salt, dehydration and fermentation are hurdles sequentially applied to prevent the growth of undesired microorganisms. The manufacture of charqui is an artisanal process. Large meat pieces are injected with a marinating solution, salted with coarse salt, piled up for juices draining, and then dried on racks exposed to the sun. The piles are inverted every 24 h, and the whole process takes several days. The Aw of the final product is around 0.7–0.8. During piling, a fermentation step, carried out by lactic acid bacteria (LAB) naturally present in the raw meat, is responsible for the unique flavor characteristics of charqui (Youssef et al., 2007).

The artisanal manufacture process hinders the standardization of the product. Another important issue concerning charqui quality is the growth of halophilic and halotolerant spoilage bacteria. Halophilic bacteria such as Halobacterium cutirubrum may cause the red spoilage “vermelhão”, when the product becomes slimy and presents red spots and off-odors 9Pinto et al., 2002; Shimokomaki et al., 1998).

References

Pinto, M. F., Ponsano, E. H. G., Franco, B. D. G. D. M., & Shimokomaki, M. (2002). Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science, 61(2), 187-191.

Shimokomaki, M., Franco, B. D. G. M., Biscontini, T. M., Pinto, M. F., Terra, N. N., & Zorn, T. M. T. (1998). Charqui meats are hurdle technology meat products. Food Reviews International, 14(4), 339-349.