Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters

박선현,; 심유신,; 정승원,; 이현성,; 김종찬,

doi:10.17495/easdl.2016.6.26.3.230

Cited by 5 publications

(2 citation statements)

References 14 publications

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“…The USDA guideline (2014) suggests a maximum A w of 0.85 for the safety of jerky products. It is recently reported that beef jerky in the retail market has A w ranging from 0.69 to 0.88 (Park, Shim, Jeong, Lee, & Kim, ). In the present study, beef jerky without seasoning ( A w , 0.78, pH 6.25) was stored at 10°C, 13°C, 15°C, 17°C, 19°C, 20°C, 21°C, 23°C, 25°C, 30°C, 33°C, and 35°C.…”

Section: Resultsmentioning

confidence: 99%

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Kim

Nam

Yoon

2018

Journal of Food Safety

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The objective of this study was to investigate the effect of temperature on the growth and survival of Staphylococcus aureus and the possibility of enterotoxin A (SEA) production on beef jerky with a water activity (Aw) of 0.78. Beef jerky without seasoning was inoculated with S. aureus producing enterotoxin A at a concentration of approximately 3–4 log cfu/g and stored aerobically at a temperature range of 10°C to 35°C. A modified Gompertz and Weibull model was used to obtain growth and survival kinetics, respectively, and SEA was measured using a Ridascreen SET Total Kit. Growth and survival of S. aureus on beef jerky was observed at temperatures above 21°C and below 19°C, respectively. The maximum population density was observed, but no SEA production was observed above 25°C. Despite the low Aw of beef jerky, the growth of S. aureus was observed above 21°C, indicating that additional safeguards should be considered to reduce the risk of S. aureus in beef jerky in the retail market. Practical applications Staphylococcus aureus can survive in beef jerky with low Aw of 0.78 and even grow at temperatures above 21°C, indicating that beef jerky with low Aw may present a public health risk. Thus, distribution temperature must be reevaluated for the safety of beef jerky in the retail market.

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Section: Resultsmentioning

confidence: 99%

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Kim

Nam

Yoon

2018

Journal of Food Safety

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“…In the present study, the total amount of aflatoxin in all beef jerkies was lower than the present regulatory limits for nuts of Korea. The range of water activity of commercial beef jerky in Korea has been reported to range from 0.70 to 0.83 [2] and aflatoxin may be produced during the shelf-life of beef jerky at Aw 0.80 or higher. Thus, regulations for the safe limit of water activity for beef jerky are needed and temperature control must be implemented at retail markets.…”

Section: Effect Of Yuza Powder and The Mixture Of Sodium Lactate And mentioning

confidence: 99%

Effect of Water Activity, Yuza (<i>Citrus junos</i> Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky

Kim¹,

Lim²,

Yoon³

2019

FNS

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Despite its low water activity (A w), food poisoning accidents associated with beef jerky consumption and problems due to mold growth have been reported. The objects of this study were to investigate the effect of yuza powder and the mixture of sodium lactate (SL) and sodium acetate (SA) to prevent the growth of S. aureus and A. flavus, as well as aflatoxin production in beef jerky. Different concentrations of the SL and SA (0, 0.75, and 1%) mixture were added to sliced beef and the A w s were adjusted to 0.70, 0.75, and 0.80. The effect of yuza powder and the SL and SA mixture on S. aureus in beef jerky (A w 0.80) was also investigated at 10˚C and 25˚C. A rapid decline is that S. aureus population was observed in beef jerky containing yuza powder and mixtures of SL and SA. Antifungal effects against A. flavus were observed in beef jerky containing the SL and SA mixture at A w below 0.75. The growth of A. flavus and aflatoxin production were prevented in beef jerky containing the yuza powder and a 1% mixture of SL and SA at 10˚C and 0.80 A w. The addition of yuza powder increased the hardness score of the beef jerky. Under current A w regulations (0.80), beef jerky may pose a public health risk due to the growth of A. flavus and the presence of aflatoxin.

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Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

et al. 2022

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Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters

Cited by 5 publications

References 14 publications

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Effect of Water Activity, Yuza (<i>Citrus junos</i> Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

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Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters

Cited by 5 publications

References 14 publications

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Effect of Water Activity, Yuza (&lt;i&gt;Citrus junos&lt;/i&gt; Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Contact Info

Product

Resources

About

Effect of Water Activity, Yuza (<i>Citrus junos</i> Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky