{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:07:08Z","timestamp":1762196828723,"version":"build-2065373602"},"reference-count":48,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,11,18]],"date-time":"2024-11-18T00:00:00Z","timestamp":1731888000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Jerked beef (JB) is a high\u2010protein convenience food but shows high degree of oxidation owing to its severe ultraprocessing. This study aimed to investigate the effect of desalting processes on oxidative stability of JB. JB were submitted to five desalting procedures: immersion in water at room temperature for 12\u00a0h without changing the water (AT12); immersion in water at room temperature for 12\u00a0h followed by boiling for 30\u00a0min and changing the water between the two procedures (AT12\u00a0+\u00a0C30); immersion in boiled water for 10, 20, and 30\u00a0min (C10, C20, and C30, respectively). The desalted JB samples were refrigerated (vacuum packed and stored at 1\u00a0\u00b1\u00a01\u00b0C) and analyzed at 0 and 60 days. The samples without desalting were used as a control group. AT12 samples had the lowest lipid oxidation (0.05 and 0.07\u00a0mg of MDA\u00a0kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      , at\n                      <jats:italic>T<\/jats:italic>\n                      60 and\n                      <jats:italic>T<\/jats:italic>\n                      0, respectively). AT12\u00a0+\u00a0C30 had the lowest NaCl content (2.8 and 3.3\u00a0g\u00a0100\u00a0g\n                      <jats:sup>\u22121<\/jats:sup>\n                      , at\n                      <jats:italic>T<\/jats:italic>\n                      0 and\n                      <jats:italic>T<\/jats:italic>\n                      60, respectively). C10, C20, and C30 showed a lower level of total carbonyls (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) (0.04\u20130.13\u00a0nmol\u00a0mg\n                      <jats:sup>\u22121<\/jats:sup>\n                      protein), compared to control (0.53\u20130.93\u00a0nmol\u00a0mg\n                      <jats:sup>\u22121<\/jats:sup>\n                      protein in\n                      <jats:italic>T<\/jats:italic>\n                      0 and\n                      <jats:italic>T<\/jats:italic>\n                      60, respectively). Only boiled, desalted meats showed the volatile compound benzaldehyde. Higher concentration of monounsaturated, polyunsaturated, and total unsaturated fatty acids in JB desalted only in boiling water (C10, C20, and C30), compared to control (\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05). AT12 is the best process to use, with regards to lipid oxidative stability, hardness, and NaCl content. Therefore, we conclude that it is possible to offer commercially desalted JB, as a convenience ultraprocessed product.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Lipid oxidation is accelerated when desalting jerked beef (JB) with boiling water. Desalted JB in boiling water had detectable concentrations of benzaldehyde. \u2022Desalting in water at 25\u00b0C\/12\u00a0h resulted in JB with better oxidative stability.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17464","type":"journal-article","created":{"date-parts":[[2024,11,18]],"date-time":"2024-11-18T12:51:00Z","timestamp":1731934260000},"page":"10317-10328","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Jerked beef as an ultraprocessed convenience food: Desalting strategies to minimize the impact on lipid and protein oxidation"],"prefix":"10.1111","volume":"89","author":[{"given":"J\u00e9ssica Moreira de","family":"Carvalho","sequence":"first","affiliation":[{"name":"Graduate Program of Food Science and Technology, Technology Center Federal University of Paraiba (UFPB)  Jo\u00e3o Pessoa Paraiba Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Leila Moreira de","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Technology Center Federal University of Paraiba (UFPB)  Jo\u00e3o Pessoa Paraiba Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Thayse Cavalcante da","family":"Rocha","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology, Technology Center Federal University of Paraiba (UFPB)  Jo\u00e3o Pessoa Paraiba Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M\u00e9rcia de Sousa","family":"Galv\u00e3o","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Technology Center Federal University of Paraiba (UFPB)  Jo\u00e3o Pessoa Paraiba Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mayka Reghiany","family":"Pedr\u00e3o","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Technology Federal University of Technology\u2010Paran\u00e1 (UTFPR)  Londrina Paran\u00e1 Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ana L\u00facia da Silva C\u00f4rrea","family":"Lemos","sequence":"additional","affiliation":[{"name":"Meat Technology Center Institute of Food Technology (ITAL)  Campinas S\u00e3o Paulo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8619-3178","authenticated-orcid":false,"given":"Marta Suely","family":"Madruga","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Technology Center Federal University of Paraiba (UFPB)  Jo\u00e3o Pessoa Paraiba Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,11,18]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.32518"},{"volume-title":"Official methods analysis","year":"2000","author":"Association of Official Analytical Chemists (AOAC)","key":"e_1_2_7_3_1"},{"volume-title":"Meat color measurement guidelines","year":"2012","author":"American Meat Science Association (AMSA)","key":"e_1_2_7_4_1"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11193006"},{"key":"e_1_2_7_6_1","first-page":"3","volume-title":"Regulamentos T\u00e9cnicos de Identidade e Qualidade (RTIQ) do charque, da carne salgada curada dessecada, do mi\u00fado salgado dessecado e do mi\u00fado salgado curado dessecado","author":"Brazil. 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