Processing optimization of restructured jerky from bovine meat, heart, and liver

Abstract

Meat jerky is a popular snack that is easily found in retail shops worldwide, which is seasoned and dried with rich nutrition (Guo et al., 2020). Over the past ten years, sales of dried meat products have increased significantly in Asia as well as Europe and the United States (Inguglia et al., 2020). Various methods have been presentedto improve the quality of jerky, such as the raw material, processing conditions (Choi et al., 2008). In this sense, the raw material of the jerky has been widely concerned by many scholars to try to provide a more consumer-friendly product.The bovine liver is gifted with a rich source of proteins, vitamins, low-fat content, and minerals, accounting for about 1%-2% of the bovine's live weight (Li et al., 2014). It is a potential resource of nutrients of human nutrition, which can be used to prepare a healthy diet for children, the obese and diabetic persons (Kang et al., 2017). Bovine heart, an abundant, cheap, and insufficient utilization edible byproduct, contains an excellent source of protein with high digestibility and biological value as well as essential amino acids, vitamins, and minerals (Nollet, 2011). In general, the utilization ratio of bovine byproducts is low concerning its mass production worldwide. The widely available byproducts can be used for food formulations to maintain an economically viable meat industry (Li et al., 2014). Several authors studied the effects of bovine byproducts in differentiated cooked meat products, such as Rahman et al. (2019), who reported that the bovine heart is an appropriate functional ingredient for preparing reduced-fat

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

“…Other substances, such as soy protein [ 66 , 124 ], barley flour [ 138 ], citric acid [ 139 ], egg white [ 140 ], sodium nitrite [ 141 ], etc., can also improve the quality of restructured meat and its analogues and reduce the total cost. According to existing studies, citric acid can influence the content of myofibrillar protein as well as its secondary structure [ 139 ].…”

Optimization of Food Processing Parameters Based on Parametric Models

“…Food is a necessity for everyone's survival, and the level of food processing technology directly determines people's health and quality of life [1][2]. However, the traditional processing methods are no longer universal, and it is difficult to ensure food safety, which may lead to serious loss of nutrition [3][4][5]. The optimization and development of food processing technology can better meet people's needs for food and provide people with more delicious, more nutritious and safer food [6].…”