Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky

Albright, Susan N; Kendall, Patricia A.; Avens, John S.; Sofos, John N.

doi:10.1016/s0023-6438(03)00042-2

Cited by 34 publications

(15 citation statements)

References 17 publications

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“…From this table it is evident that there is a statistically significant difference in MR between the pre-treated samples (TM and TMH) and the control sample without pre-treatment. These findings correspond to the results of similar studies where the effects of different methods of pre-treatments used before drying affected the final organoleptic properties, bacterial contamination and drying behavior [55][56][57][58][59].…”

Section: Drying Performance Eland and Beef Jerkysupporting

confidence: 90%

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Kucerova¹,

Hubackova²,

Rohlik³

et al. 2015

International Journal of Food Engineering

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Mathematical modeling of thin-layer solar drying of eland jerky was investigated in this study. Eland jerky was compared to traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), traditional marinade with honey (TMH) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficients of determination, the root mean square errors and the chi-squares, the two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C, TM and TMH samples were 2.07 Â 10 −10 , 1.45 Â 10 −10 and 1.43 Â 10 −10 m 2 .s −1 , respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ mol −1 for C, TM and TMH, respectively.

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Section: Drying Performance Eland and Beef Jerkysupporting

confidence: 90%

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Kucerova¹,

Hubackova²,

Rohlik³

et al. 2015

International Journal of Food Engineering

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“…Albright et al (2003) reported that texture, color, and flavor are the most important sensory attributes of jerky products. The properties evaluated in this study were color, flavor, tenderness and juiciness.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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“…A considerable number of studies have been conducted using raw meat such as beef, pork and poultry, using various processing techniques, for example, the condition of the raw meat (Farouk and Swan, 1999;Igene et al, 1990), the marination method (Albright et al, 2003;Calicioglu et al, 2003), the drying conditions (Konieczny et al, 2007), and the use of sliced or ground meat (Barrett et al, 1997). Various jerky products can be produced using several types of meats such as pork, poultry (Lee and Kang, 2003) and game animals.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Lim¹,

Lee²,

Seo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25 o C. Moisture content and water activity (a w ) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher a w compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness (a*) and yellowness (b*) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

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Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky

Cited by 34 publications

References 17 publications

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

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