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      Características fisicoquímicas de charque de bovinos (Bos taurus) y caballo (Equus caballus) Translated title: Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)


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          El objetivo de este trabajo fue estudiar las características fisicoquímicas de charqui de bovinos y caballos. Veinte muestras de cada uno se compraron de diferentes supermercados y carnicerías. Se determinaron los siguientes parámetros: Humedad, grasa, proteína, ceniza, colesterol, perfil de ácidos grasos, minerales, pH, actividad de agua y color. El charqui de ambas especies no fue diferente en el contenido de humedad y grasa. Las muestras de caballo presento menor contenido de proteína (68.05%), y mayor contenido de ceniza (8.24%), mientras que el charqui de bovino presentó menor contenido de colesterol (157.50 mg/100g). El contenido de ácidos grasos saturados (48.3 vs 42.7%) y ácidos grasos monoinsaturados (43.1 vs 38.5%) fueron mayor en bovinos y los ácidos grasos poliinsaturados fueron mayores (18.3 vs 8.17%) en caballos. La relación n-6:n-3 (1.94 vs 24.1), hipocolesterohemicos/hipercolesterohemicos (1.60 vs 1.47) y así como los ácidos grasos deseables (69.97 vs 65.92%) fueron más favorables en bovinos. El contenido de sodio (2528 vs 1477 mg/100g), y así como la mayoría de los demás minerales fueron mayor en caballos. Con respecto al color, el charqui de caballo presento mayor luminosidad (49.19 vs 41.06 L*) y tenor de amarillez (16.06 vs 13.29 b*).

          Translated abstract

          The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, aw, and colour. The jerky of both species was not different in the moisture and fat content. Horse samples presented a lower protein content (68.05%) and higher ash content (8.24%), while the bovine jerky had lower cholesterol content (157.50 mg/100g). The saturated fatty acid content (48.3 vs. 42.7%) and monounsaturated fatty acids (43.1 vs 38.5%) were higher in cattle and polyunsaturated fatty acids were higher (18.3 vs. 17.8%) in horses. The n-6: n-3 (1.94 vs. 24.1), hypocholesterolaemic/hypercholesterolaemic (1.60 vs. 1.47) and well as the desirable fatty acids (69.97 vs. 65.92%) were more favourable in cattle. Sodium content (1477 vs. 2528 mg/100g) and most of the other minerals were greater in horse. With respect to color, horse jerky had higher luminosity (49.19 vs 41.06 L*) and yellowness tenor (16.06 vs 13.29 b*).

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          Most cited references25

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                Author and article information

                Role: ND
                Role: ND
                Journal of the Selva Andina Animal Science
                J.Selva Andina Anim. Sci.
                Journal of the Selva Andina Animal Science.; Fundación Selva Andina Research Society.; Departamento de Enseñanza e Investigación en Bioquímica & Microbiología. (La Paz, , Bolivia )
                : 1
                : 1
                : 2-10
                [01] Valdivia orgnameUniversidad Austral de Chile orgdiv1Facultad de Ciencias Veterinarias orgdiv2Escuela de graduados Chile willymlmvzupea_2@ 123456hotmail.com
                [02] El Alto La Paz orgnameUniversidad Pública de El Alto Bolivia


                : June 2013
                : November 2013
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 17, Pages: 9

                SciELO Bolivia

                Características fisicoquímicas,bovino,caballo,charque,Physicochemical characteristics,beef,horses,jerky


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