Physical and chemical characteristics and acceptability of home style beef jerky

Konieczny, P.; Stangierski, Jerzy; Kijowski, J.

doi:10.1016/j.meatsci.2006.11.006

Cited by 91 publications

(85 citation statements)

References 2 publications

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“…1) on product yield which is attributed to loss of moisture due to drying. Danowska-Oziewicz et al (2007) in chicken and Konieczny et al (2007)) in beef jerky also reported that steaming time has inverse relationship with product yield. The interactions between meat level and steaming time and meat level and drying time shown to have negative impact on yield due to moisture loss by drying and steaming processes, as moisture dominantly responsible for weight of product decrease in weight consequently decreases product yield.…”

Section: Product Yieldmentioning

confidence: 91%

“…Second order polynomial equation for water activity is mentioned below Water activity Y ð Þ ¼ 1:475 þ 9:627X 1 −0:092X 2 −0:224X 3 þ 8:333X 1 X 2 −5:844X 1 X 3 þ 5:833X 2 X 3 −3:062X 1 2 þ 1:034X 2 2 þ 7:544X 3 2 df ¼ 9; R 2 ¼ 0:90 À Á According to final equation meat level had positive linear effect on water activity of chicken noodles (P<0.05) which could be due to water content present in meat. Drying and steaming time had a negative effect on water activity; it might be due to loss of moisture through dehydration reaction during Konieczny et al (2007) also reported that salted and dried meat products, such as pastrima, biltong and beef jerky has lower water activity than fresh meat. The interaction of meat level and steaming time had a positive effect on this response could be attributed to dominating effect of moisture level inherently present in meat and water gains during tenderization process.…”

Section: Water Activitymentioning

confidence: 98%

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Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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Section: Product Yieldmentioning

confidence: 91%

Section: Water Activitymentioning

confidence: 98%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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“…It is usually hard in texture and poor in colour because of the dehydration of meat during the cooking and baking process [Konieczny et al, 2007]. Substances, including nitrite, aginomoto, and preservative, which are harmful to human health, are used to improve the colour and extend the shelf life of pork jerky [Sun & Ma , 2004].…”

Section: Introductionmentioning

confidence: 99%

Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

Zhao¹,

Zhang²,

Hong-mei³

et al. 2016

Pol. J. Food Nutr. Sci.

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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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Physical and chemical characteristics and acceptability of home style beef jerky

Cited by 91 publications

References 2 publications

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

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

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