Generally, marination time at home industry of dried meat "jerky" in NTB province was conducted up to 18 hours at room temperature, which promote the growth of foodborne pathogen. This research was aimed to determine the effective and efficient marination time to produce a good quality of jerky. A previous study showed that 2.5% of liquid smoke Grade 1 was recommended to be used in traditional jerky processing. Therefore, the concentration was used for marination of sliced meat in traditional spices for 0, 3, 6, 9, 12, 15 and 18 hours at room temperature. Data analyses were conducted using ANOVA. The results indicated that marination time has significant effect on the chemical qualities (water, protein content and pH), however no significant effect was observed on the ash content. In addition, a hedonic test exhibited that marination time influenced the color, taste and flavor of the traditional jerky. However, it had no effect on the jerky's texture. Direct plating analyses indicated that marination time influenced the number of total microbes (<1.0 x 10 2 (CFU/gram), coliform and molds (<1.0 x 10 1 CFU/gram). In conclusion, the best traditional jerky quality was resulted from 3 hours of marination. The jerky had 11.77% of water content; 4.66% of ash; 48, 54% of protein and pH of 5.5. In general, 3 hours marination time exhibited a good acceptance on the parameter of SNI 01-2908-1992, i.e. color (black towards brownish), texture (biteable) and flavor (smoky flavor/barbeque) as well as, safe for consumption.
The aim of this study was to enhance the quality of traditional ready-to-eat beef jerky using a very small business scale (VSB) oven “Rob-Han” 12 racks. The experiment was designed in a Completely Randomized Design consisted of 6 roasting treatments using a laboratory oven (15 min.) and using a Rob Han oven at 5 various times (0, 5, 10, 15, and 20 min.). The results showed that the use of the oven (Rob-Han) significantly affected the chemical qualities of beef jerky i.e. relative humidity, water activity, water content, and protein content. However, the treatments did not significantly affect the ash content of beef jerky. All of the heating time treatments in the oven (Rob-Han) were able to reduce total microbes 2 log cycles (into less than 1,0x103 CFU/gram). Furthermore, coliform and fungi were undetected on agar media of all treatments, therefore they were safe for consumption. Based on the qualities and shelf-life parameters, the best treatment was the roasting for 20 minutes at 135 °C using the oven (Rob-Han) 12 rack, which resulted in beef jerky with a quality similar to that produced by roasting in the laboratory scale oven Memmert.
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