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Jerked beef is a salt preserved product produced mainly with beef. The process comprehends wet salting, dried salting, sun drying, smothering and vacuum packing. This work evaluated the sanitary-hygienic quality of Jerked beef processing by total counting of aerobic mesophila bacteria, Staphylococcus spp, mould and yeast and probable number of fecal as well as total coliform. Total counting of mesophylla microorganisms varied from 5x10 4 UFC/g in the beginning to total absence after saltdoi:10.5212/plubl.exatas.v.16i2.0004 fatcat:obo3y3xf6nfjbjvih5gzsljhiy