Technological innovations in jerked beef processing: Review

Lucilo Bioni Da Fonseca Filho Bioni,Amanda Thais Ferreira Silva,Priscilla Virginio De Albuquerque,Pedro Marinho De Carvalho Neto,Silvia Fernanda De Alcântara,Júlio Cézar Dos Santos Nascimento,Gilcifran Prestes De Andrade,Raphael Luiz Andrade Silva,Maria Eduarda Luiz Coelho De Miranda,Emanuela Polimeni De Mesquita

doi:10.31533/pubvet.v12n12a239.1-5

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.

Highlights

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"
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

Summary

Material e métodos

Foi realizado levantamento de dados dos anos de 1998 a 2016, das pesquisas bibliográficas e consulta de publicações científicas na área de Ciências Agrárias e Ciência e Tecnologia dos Alimentos, disponíveis no Portal de Periódicos da CAPES, nas bases de dados Scopus, Web of Science, RCAAP, BDPIC, Infoteca-e, Scielo e Google Scholar, com os seguintes descritores: v.12, n.12, a239, p.1-5, Dez., 2018. “jerked beef”, “processing technology”, “meat product”, “technological innovation”. Também foram consultadas instruções normativas do Ministério da Agricultura, Pecuária e Abastecimento (MAPA), que regularizam o produto cárneo curado. A partir daí foi feito uma meta-análise dos dados obtidos, avaliando as inovações tecnológicas no processamento do jerked beef

Resultados e discussão

Referências bibliográficas