Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

Aung, Shine; Hossain, Md.; Park, Ji; Choi, Young; Nam, Ki

doi:10.5187/jast.2023.e85

Cited by 2 publications

References 66 publications

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Processing Effects on Food Sensory Attributes

Korzeniowska,

Łyczko,

Cano Lamadrid

2024

Advances in Environmental Engineering and Green Technologies

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Visual appeal, color, flavor, taste, and texture are among the most important features for the consumers while buying food raw materials and products. Every food product is characterized by its own specific sensory quality, which depends on many aspects starting from genetics, through breeding/cultivation conditions and finishing with technological processing and market logistics. All technological processes or unit operations, just to mention thermal treatments, change the initial sensory attributes of raw food materials. Depending on the processing type and conditions, including traditional and innovative methods and techniques, a new sensory profile of the specific food can be created. Generally, positive changes are expected in food color, flavor, and texture; however, it strongly depends on the conditions and food materials, and that is why the development of the knowledge of the effect of processing on food sensory attributes is extremely important.

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Processing Effects on Food Sensory Attributes

Korzeniowska,

Łyczko,

Cano Lamadrid

2024

Advances in Environmental Engineering and Green Technologies

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Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Aung,

Nam

2024

Food Sci Anim Resour

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This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L*, or CIE a* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=–0.96, p<0.05), shear force (SMD=–0.84, p<0.05), and protein (SMD=–1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

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Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

Abstract: Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly Running Title (within 10 words)Effects of tenderizers on semi-dried goat meat jerky

Cited by 2 publications

References 66 publications

Processing Effects on Food Sensory Attributes

Processing Effects on Food Sensory Attributes

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

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