Water activity of Spanish intermediate-moisture meat products

Fernández-Salguero, J.; Gómez, Rafael; Carmona, Miguel Ángel Velázquez

doi:10.1016/0309-1740(94)90122-8

Cited by 27 publications

(8 citation statements)

References 3 publications

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“…Moisture content has a decisive effect on the stability of intermediate-moisture (IM) foods (Labuza et al, 1970). In general, commercial IM foods have moisture contents of 20% to 40% (Jose et al, 1994). When manufacturing IM food, it is important to control the water content because a w is closely related to a w (Leistner, 1987).…”

Section: Resultsmentioning

confidence: 99%

“…Particularly, T2 and T3 had lower pH vales than those of other jerky samples until 48 h of curing time (p<0.05). Joes et al, (1994) reported that the average pH for IM meat products was in the broad range of 4.72 to 6.73. Leistner (1987) reported that low pH can inhibit or delay the spoilage of various dried meat products by mold and microorganism growth.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Lim

Kim

Jung

et al. 2014

Asian Australas. J. Anim. Sci

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This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na+ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Lim

Kim

Jung

et al. 2014

Asian Australas. J. Anim. Sci

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show abstract

“…Pham et al (1994) and Lindsay and Lovatt (1994) have investigated meats from various animals (beef, pork, poultry, and fish). Fernandez-Salguero et al (1994) investigated Spanish sausages. The lowering of the water activity is achieved by a high content of NaCl (with molality higher than 2.5 m and thus the contribution of NaCl to the water activity is non-ideal).…”

Section: Methodsmentioning

confidence: 99%

“…The data sets from literature concern (1) the initial freezing point of meat products (Lindsay & Lovatt, 1994;Pham, Wee, Kemp, & Lindsay, 1994;Sheard et al, 1990), and (2) the water activity of (non-frozen) intermediate-moisture (IMF) meat products (FernandezSalguero, Gomez, & Carmona, 1994). Sheard et al (1990) have studied the initial freezing point of beef, cured with sodium chloride and sodium polyphosphate.…”

Section: Methodsmentioning

confidence: 99%

Predicting the initial freezing point and water activity of meat products from composition data

Sman

Boer

2005

Journal of Food Engineering

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“…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 ).…”

Section: Introductionmentioning

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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Water activity of Spanish intermediate-moisture meat products

Cited by 27 publications

References 3 publications

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Predicting the initial freezing point and water activity of meat products from composition data

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

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