FAO ANIMAL PRODUCTION AND HEALTH PAPER 51
Dried salted meats: charque and carne-de-sol
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FAO ANIMAL PRODUCTION AND HEALTH PAPER 51 Dried salted meats: charque and carne-de-sol |
by
G.A. Norman
Tropical Development and Research Institute, London
and
O.O. Corte
Food Technology Institute, Campinas, Brazil
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.
M-25
ISBN 92-5-102219-4
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1985
© FAO
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Meat is a food item which spoils easily unless kept at temperatures in the vicinity of 0.°C. This accounts for the habit in sub-tropical and tropical countries of eating freshly slaughtered meat (warm meat). However, during periods of excessive slaughter (seasonal variations, drought periods) all the available meat cannot be consumed as fresh meat and much of it is consequently lost.
In developed countries the seasonal variations in meat supply are nowadays overcome by freezing and cold storage, but in earlier days it was achieved by processing the meat into various products of extended keepability such as sausages, bacon, ham, canned beef etc.
In developing countries the main process for the preservation of meat is drying with or without salt and sometimes combined with smoking. Processes for a number of traditional local varieties have been developed over hundreds of years, but there is no consistent technique which would ensure that the product will always be of an acceptable quality. In particular, the handling of the raw material is sometimes unsatisfactory which may result in a spoiled product.
The present publication sets out guidelines for the preparation of two dried meat products from Latin America - charque and carne-de-sol. The intention is to give information which would assist in constructing simple facilities for the manufacturing of the products, to establish a proper raw material selection and handling and to work out a reliable process for the products.
The publication fits well into FAO's activities to reduce food losses particularly in drought stricken countries. Manufacturing of dried meat products will also be a useful activity in programmes aiming at promoting rural development. It may increase cash flow into the rural community and increase employment possibilities including that for women.
CARNE-DE-SOL, also known as:
“carne-de-sertao, carne serenada, carne-de-viagem, carne-de pacoca, carne-mole, cacina ou carne acacinado.:
CHARQUE, also known as:
“carne seca, carne-do-sertao, xergao, tasajo, chalona, charqui, xarque.”