Soleada beef is similar to sun-dried beef, and it is typical of Pantanal region. The aim of this study was to assess the physicochemical and microbiological variables of soleada beef produced in a model system. The effects of freezing technology resources and vacuum packing on the microbiological variables were assessed. Hence, biceps femoris samples were prepared, and the variables pH, water activity, chloride content, and water loss through pressure, sweating, and cooking were evaluated. The samples were separated into two aliquots; one was analyzed immediately and the other was vacuum packed and frozen. The S. aureus and E. coli count was done in the raw material, soleada beef in natura, and in frozen and vacuum packed soleada beef. Water activity with an average value of 0.97, pH of 5.72, and chloride content around 2.7% suggest a product with short shelf life, and which can serve as a substrate for the growth of pathogenic microorganisms, harmful to the human body. Freezing and vacuum packing are not adequate resources for the preservation of the traditional soleada beef.
salty meat products; food security; alimentary toxic-infections
