A team of researchers from the National University of La Plata (UNLP) is making progress in the development of a protein snack inspired by the traditional charqui, aiming to adapt it to current consumption habits without giving up its original identity. The project is being carried out at the Laboratory of Research in Agroindustrial Products (LIPA) of the Faculty of Agricultural and Forestry Sciences.
The new product aims to combine the nutritional value of dried meat with a more practical and appealing presentation, suitable for healthy diets and direct consumption. To achieve this, the team worked with both whole beef and ground beef, using traditional drying techniques along with modern adjustments in flavor, texture, and preservation.
Charqui has its origins in pre-Columbian cultures, where it was made with llama or guanaco meat for long-term preservation. With colonization, it was adapted to beef, cut into strips, and dried in the sun. Now, UNLP proposes an innovative version with ingredients like bee honey, smoked paprika, and stabilizing polyphosphate, achieving a product with good appearance, defined flavor, and long shelf life.
As explained by Agustín Gutiérrez, author of the final career project, the idea was to preserve the essence of charqui but with a modern approach: “We processed the meat similarly to the traditional way, but we also explored variations with ground beef to improve palatability and presentation.”
Nutritional Contribution and Commercial Potential
The trials yielded encouraging results: the developed snack showed a rehydration capacity of 50% to 70%, expanding its consumption possibilities in different situations, from healthy snacks to outdoor activities.
The version made with processed meat was the most highly rated in sensory acceptance studies. Currently, the research team is continuing to analyze the shelf life and packaging strategies necessary to scale the product commercially.
The reinvented charqui offers between 35 and 65 grams of protein per every 100 grams, and is a rich source of iron, zinc, and phosphorus, positioning it as a functional food with potential in markets that value nutrition, practicality, and tradition.
Scientists seek to turn charqui into a protein snack. Photo: Wikipedia.
Why Should Charqui be Considered a Nutritious Option?
Charqui is salted and dehydrated meat, traditionally from llamas or alpacas, used for long-term preservation. It is known for its high protein content, low fat content, and minerals like iron and phosphorus. Additionally, it is an ancestral product of Andean peoples and can be found in various regions of South America.
- Preservation: Salting and drying allow for long-term preservation without the need for refrigeration.
- Origin: Originating from the Andes, it is traditionally made with llama or alpaca meat, but it can also be found with other meats like beef or sheep.
- Nutrition: It is a rich source of proteins, with low fat content, making it a suitable option for those looking to control their caloric intake.
- Flavors and Textures: It has a typical flavor and a dry texture, making it ideal for various culinary preparations.
- Production Process: It is usually done by cutting the meat into thin strips, salting, and drying in the sun or at low temperatures.
- Versatility: It can be used in various recipes, such as stews, scrambled dishes, empanadas, among others.
Benefits
- High Protein Source: It is an excellent source of high-quality proteins.
- Low in Fat: Versions made with lean meat have a low fat content.
- Mineral Source: It contains essential minerals like iron, zinc, and phosphorus.
- Natural Preservation: The production process does not require artificial additives or preservatives.
Source: 0221.com.ar.
