Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator

Ng, Faith; Ns, Le Coutour; Mb, Alvarenga; Çalıcıoğlu, Mehmet; Dr, Buege; Jb, Luchansky

doi:10.1016/s0168-1605(98)00058-0

Cited by 51 publications

(35 citation statements)

References 17 publications

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“…or formed jerky) portions of lean meat (Faith et al, 1998). Whole muscle jerky products may be too dry or brittle, and may have the undesirable color typical of over-dried meats (Miller et al, 1996).…”

Section: Articlementioning

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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Section: Articlementioning

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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“…C for 10 h. In comparison Keene et al (1997) concluded that low-temperature (p62.8 C) dehydration was an unreliable means of eradicating E. coli O157:H7 from contaminated meat and Faith et al (1998a) reported that only two of eight jerky preparation procedures evaluated achieved a 5-log reduction by the time the product was judged visually dry.…”

Section: Introductionmentioning

confidence: 99%

“…Contaminated dried meats, such as jerky, may pose a potentially greater threat to consumers than fermented meats since jerky can easily be prepared at home with limited equipment and precision in methods used (Faith et al, 1998a).…”

Section: Introductionmentioning

confidence: 99%

“…Studies on the survival of E. coli O157:H7 in dried jerky products (Harrison & Harrison, 1996;Keene et al, 1997;Faith et al, 1998a;Harrison, Harrison, & Rose, 1998;Harrison, Harrison, Rose-Morrow, & Shewfelt, 2001) have produced variable results, depending in part on the type (beef vs. venison), form (whole muscle vs. ground) and shape (thick strips vs. thin slices) of meat used in jerky formulation, dehydrator (air) temperature *Corresponding author. Tel.…”

Section: Introductionmentioning

confidence: 99%

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

Albright

Kendall

Avens

et al. 2003

LWT - Food Science and Technology

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Changes in inoculated Escherichia coli O157:H7 populations were determined during drying (62.5 C, 10 h) of whole muscle beef jerky slices pretreated by: (1) immersing in boiling water (94 C, 15 s), then marinating (4 C, 24 h); (2) seasoning (4 C, 24 h), then immersing in a pickling brine (78 C, 90 s); (3) immersing in a vinegar/water (750/750 mL) solution (57.5 C, 20 s), then marinating (4 C, 24 h); and (4) marinating (4 C, 24 h), then immersing in a vinegar/water (750/750 mL) solution (57.5 C, 20 s). Samples were analysed (bacterial enumeration with selective and nonselective agar media, pH, and a w ) following inoculation, each preparation step, and at 0, 4, 6, 8 and 10 h of drying. While all pre-drying treatments resulted in significant ðPo0:05Þ bacterial reductions, treatment 2 resulted in the greatest pre-drying reduction (3.1-4.1 log cfu/cm 2 ) and the highest overall reduction at 10 h drying (5.7-5.8 log cfu/cm 2 ). Total reductions for treatments 1, 3 and 4 after 10 h drying were 4.3-4.5, 4.9-5.2 and 4.7-4.8 log cfu/cm 2 , respectively. Bacterial populations declined to o1.0 log cfu/cm 2 after 30 d storage and remained at this level throughout 90 d storage. These results should be useful in developing guidelines for jerky preparation by consumers and processors.

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“…최초 시료의 무게 (g) (Gould and Christian, 1988), 재구성 육포가 판상형 육포보다 총균수가 높은데, 이는 분쇄 및 제조공정 중 미생 물에 오염될 가능성이 높기 때문이다 (Faith et al, 1998). (Guerrero et al, 1999 …”

Section: 서 론unclassified

Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky

Kim¹,

Lee²,

Kim³

et al. 2015

Korean Journal of Poultry Science

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This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at 75℃. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

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Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator

Cited by 51 publications

References 17 publications

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

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

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

Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky

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