Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky

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

“…Jerky is a nutrient-dense meat product that is easy to prepare, lightweight, and is shelf-stable without refrigeration (Fernán-dez-Salguero et al, 1994; Yoon et al, 2005). Because it is nutritious (high in protein and iron, low in fat), shelfstable (0.75-1.0 moisture protein ratio) due to low water content, and known as microbiologically safe (<0.91 a w ), jerky is in high demand as a popular food and widely available to sports enthusiasts, travelers, mountaineers and consumers (Calicioglu et al, 2003;Fernández-Salguero et al, 1994). However, although the moisture content of jerky is low, there are still microbial safety problems during marketing and distribution ).…”

“…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.…”

“…Various jerky products can be produced using several types of meats such as pork, poultry (Lee and Kang, 2003) and game animals. Although beef jerky is more widely produced than other types of jerky from different species (Calicioglu et al, 2003;Konieczny et al, 2007), jerky made from other types is increasing (Yang and Lee, 2002). Also, jerky can be produced from sliced (e. g. whole-muscle jerky), or ground (e. g., re-structured …”

Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage

“…It derived from the Spanish word "charqui" and is classified by the U.S. Department of Agriculture (USDA) as a heat-treated and shelf-stable ready-to-eat meat product (USDA-FSIS, 2011). As a meat product, beef jerky is nutritious and shelf-stable due to its low water content, resulting in its high demand as a snack food (Calicioglu et al, 2003). Although the moisture content of beef jerky is low, there are still microbial safety problems during marketing and distribution in Korea, as well as worldwide .…”

Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

“…In addition to a prolonged shelf life, these ready to eat (RTE) dried meat products are generally considered microbially stable due to the presence of curing salts, organic acids, low pH and a w values 60.77 (Calicioglu, Sofos, & Kendall, 2003;Faith et al, 1998;Lara et al, 2003;Mothershaw et al, 2003;Montet et al, 2009). Although deemed microbially stable, the prevalence of several foodborne pathogens, such as Clostridium botulinum (Midura, Nygaard, Wood, & Bodily, 1972), Staphylococcus aureus (Lara et al, 2003), Escherichia coli 0157:H7 (Faith et al, 1998), Salmonella (Calicioglu et al, 2003) and L. monocytogenes (Calicioglu, Sofos, Samelis, Kendall, & Smith, 2002) have been observed in jerky and were subsequently linked to several outbreaks of foodborne illness (Keene et al, 1997;Nummer et al, 2004). Although there are no documented outbreaks of listeriosis associated with jerky, a 0.52% prevalence of L. monocytogenes at point of sale has been reported for this commodity (Levine, Rose, Green, Ransom, & Hill, 2001).…”