The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat product nature.

Thermosensitive hydrogels were synthesized using alginate-Ca2+ in association with a thermosensitive polymer, such as PNIPAAm. The mechanical properties of the hydrogels were determined measuring the maximum tension of deformation. With the increase of the temperature by 25 to 40 ºC above the LCST the chains of PNIPAAm collapsed, dragging the alginate net and diminishing the size of the pores. The decrease in the size of the pores of the hydrogel was followed by an increase in the mechanicals resistance of the material.