Critical review of water activities and microbiology of drying of meats

Gailani, Mohamed B.; Fung, Daniel Y. C.

doi:10.1080/10408398709527450

Cited by 26 publications

(12 citation statements)

References 104 publications

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“…Whole or molded from chopped or ground meat, jerky may be cut into strips or stuffed into narrow casings. Jerky is made from a diversity of meat types and additives including sodium nitrite, table salt (sodium chloride) and spices (Ingram, 1973;Quintion et al, 1997;Gailani & Fung, 1986;Konieczny et al, 2007;Lim et al, 2014). Salt enhances the flavor of jerky (Gillette, 1985), acts as a preservative and provides sensations termed mouthfeel (Pszczola, 2006).…”

Section: Introductionmentioning

confidence: 99%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, Escherichia coli, Staphylococcus aureus and Campylobacter spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P<0.05). No E. coli, S. aureus and Campylobacter spp. were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.

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Section: Introductionmentioning

confidence: 99%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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“…The final product reaches an a w of 0.70-0.75 when ready for consumption, and is normally shelf stable for 6 months if left unpacked to inhibit microbial activity (Torres et al, 1994). Hurdles to microbial survival and growth include drying temperature, low a w (<0.85), and preservatives such as salt and organic acids depending on the composition of the marinate mixture (Gailani and Fung, 1986;Quinton et al, 1997). It is essential that intermediate moisture (IM) meat products such as jerky should be dried to water activity acceptable for proper shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration

Yang¹,

Kang²,

Joo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity (a w ), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at 70 o C for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

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“…But the marginal farmers who are producing the perishable food items always expect low cost technology for preserving their produced items. Drying is one of the oldest and most widely used methods of food preservation (Guilani and Fung, 1986) and its success largely depends on the reconstitution properties of the dried products. Drying or dehydration refers the removal of moisture so that an unfavorable environment is created for microorganisms those normally cause spoilage (Hall, 1957).…”

Section: Introductionmentioning

confidence: 99%

The Construction and Testing of a Combined Solar and Mechanical

Bhuiyan

Alam

Islam

2012

J. Environ. Sci. & Natural Resources

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The combined solar and mechanical dryer was constructed to use solar energy and electrical energy either separately or in combination to conduct air drying. There was various arrangement of drying condition for mechanical drying system such as using either 1KH-1F or 1KH-2F or 2KH-1F or 2KH-2F. While for solar drying either no fan or one fan or two fans were used. Different drying conditions were applied by changing the heating source and flow of air. The highest temperature was obtained in 2KH-1F condition for mechanical drying and convection gives highest temperature among different solar drying alternatives. The temperature in upper shelf for different solar operational condition ranged from 1.53 to 1.67 times of ambient temperature (25 0 C-31 0 C) at peak time and 1.28 to 1.36 for lower shelf. The air velocity was 0.35 m/sec and 0.70 m/sec for 1-fan and 2-fan respectively. The performance of dryer was evaluated by drying potato slices having thickness 3, 5 and 7 mm. In both methods, drying rate increases with the increasing temperature and decreases with the increasing slice thickness following the power law equation. The values for the index 'n' of the power law equation are less than 2 (range from 0.53 to 1.42) for all the conditions, this indicating that external resistance to mass transfer was significant and internal resistance to mass transfer did not control the drying process under the given conditions. The effect of temperature on Diffusion co-efficient (D e ) follows Arrhenius type relationship. While analyzing the effect of temperature, the maximum activation energy for diffusion of water from Potato (7 mm thick slices, at upper shelf) was found to be 7.656 Kcal/g-mole and 8.252Kcal/g-mole for mechanical and solar conditions respectively.

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Critical review of water activities and microbiology of drying of meats

Cited by 26 publications

References 104 publications

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration

The Construction and Testing of a Combined Solar and Mechanical

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