Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

Abstract This work aims to evaluate, at different stages, the productive performance, carcass quality, and intestinal biometry of European quails (Coturnix coturnix Coturnix), consuming diets with increasing levels of seaweed bran (Sargassum sp). A total of 240 European quail chicks (Coturnix coturnix Coturnix) were distributed in a completely randomized design, with four levels of bran inclusion (0.0, 2.5, 5.0, and 7.5%), 6 replications with 10 birds in each experimental plot. In the period from 1 to 21 days, the feed intake of the control group was higher, with lower water consumption. In the period from 22 to 42 days, feed and water consumption increased with the inclusion of seaweed, but with a reduction in weight gain. In the total period, water consumption was higher at the level of 2.5 and 7.5%, with lower consumption in the control group, with a small reduction in slaughter and carcass weight with the inclusion of bran. There was no difference (P > 0.05) in carcass quality and intestinal biometry. We recommended the inclusion of up to 7.5% of sargassum meal in the diet of European quails at all stages, without compromising its productive performance, carcass quality, and intestinal biometry.