An ultrastructural observation on charquis, salted and intermediate moisture meat products

Abstract

Charqui meats are tropical intermediate moisture meat products containing 45% moisture and 15% salt with an A w of 0.70–0.75. Light microscopic studies of a charqui derivative popularly known as Jerked beef (JB) demonstrated considerable shrinking of muscle cells and the formation of fluid channels. The area occupied by muscle cells in JB was diminished by 30–40% in comparison with control samples. At the ultrastructural level, A-bands including the M-line disappeared indicating proteins were lost during processing. Z-lines appeared to be fragmented. In the enlarged extracellular spaces, collagen fibers retained their banding patterns although an empty space was observed surrounding these fibers. The denaturation of myofibrillar proteins during processing and the osmotic pressure caused by salting create conditions for water movement from the myofibrillar compartments to the intermyofibrillar space, then to the extracellular matrix and ultimately to the meat surface.