Effect of freezing raw meat on the physicochemical characteristics of beef jerky

Cheng, Hulin; Jung, Eun‐Young; Song, Sumin; Kim, Gap-Don

doi:10.1016/j.meatsci.2022.109082

Cited by 12 publications

(2 citation statements)

References 39 publications

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“…However, throughout the storage and processing phases, inadequate storage conditions or processing techniques can result in the loss of meat juice and a reduction in yield. This has resulted in major financial losses for the meat and meat products business (Pinto et al., 2022; Cheng et al., 2023). Simultaneously, it is noteworthy that the moisture level of meat and meat products significantly influences their qualitative attributes, such as juiciness, tenderness, and coloration (Offer and Trinick, 1983).…”

Section: Introductionmentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.

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Section: Introductionmentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

Int J of Food Sci Tech

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show abstract

“…Smoking, drying, and curing are among the oldest methods used for meat preservation, and jerkies are a processed meat product with a long history ( Cheng et al, 2023 ). Moreover, it is a globally high-demand snack food as a ready-to-eat meat product that can be stored at room temperature ( Gaikwad et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Choi,

Kim,

Lee

2024

Food Sci Anim Resour

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In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L* and CIE a* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

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Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion

Yu,

Yue,

Zhang

et al. 2024

Food Sci Biotechnol

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Effect of freezing raw meat on the physicochemical characteristics of beef jerky

Cited by 12 publications

References 39 publications

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion

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