Intermediate moisture meat product: Biological evaluation of charqui meat protein quality

Food Chemistry

Volumn 75, Issue 4, 2001, Pages 405-409

  Garcia, Fabianne A ^a   Mizubuti, Ivone Y ^a   Kanashiro, Marcos Y ^a   Shimokomaki, Massami ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Biological evaluation; Charqui meat nutritive value; Intermediate moisture meat

Indexed keywords

CASEIN; ESSENTIAL AMINO ACID; LIPID; M PROTEIN; SODIUM CHLORIDE;

ARTICLE; BRAZIL; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DIGESTION; EVALUATION; FEEDING; FLOUR; FOOD QUALITY; MALE; MEAT; MEAT INDUSTRY; MOISTURE; NITROGEN BALANCE; NONHUMAN; PROTEIN CONTENT; RAT;

EID: 0035169522     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00226-6     Document Type: Article

References (18)

1. An ultrastructural observation on charquis, salted and intermediate moisture meat products
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10. CHARQUI meats are hurdle technology meat products
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12. Lipid oxidation in charqui (salted and dried beef)
13. Parameters determining the quality of charqui, an intermediate moisture meat product
14. Nutritional assessment of raw, heated and germinated lentils
15. The estimation of protein quality