Skip to main content

Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation

Buy Article:

$37.00 plus tax (Refund Policy)

Abstract:

The safety of homemade jerky continues to be questioned. Producing a safe product that retains acceptable quality attributes is important. Lethality of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes as well as consumer acceptability and sensory attributes of jerky prepared by four methods were examined. Preparation methods were drying marinated strips at 60°C (representing a traditional method), boiling strips in marinade or heating in an oven to 71°C prior to drying, and heating strips in an oven after drying to 71°C. A 60-member consumer panel rated overall acceptability. A 10-member descriptive panel evaluated quality attributes. Samples heated after drying and samples boiled in marinade prior to drying had slightly higher acceptability scores but were not statistically different from traditional samples. Although the four treatments were significantly different in color (P = 0.0001), saltiness (P = 0.0001), and texture (P = 0.0324), only texture appeared to influence overall consumer acceptability. Microbial challenge studies subjecting the pathogens to the four treatments showed a 5.8-, 3.9-, and 4.6-log reduction of E. coli O157:H7, L. monocytogenes, and Salmonella, respectively, even with traditional drying. Oven treatment of strips after drying was shown to have the potential to reduce pathogen populations further by approximately 2 logs. In conclusion, a safer, yet acceptable home-dried beef jerky product can be produced by oven-heating jerky strips after drying.

Keywords:

Document Type: Research Article

Affiliations: 1: Department of Foods and Nutrition, Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602, USA 2: Center for Food Safety, Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602, USA

Publication date: August 1, 2001

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
iafp/jfp/2001/00000064/00000008/art00017
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more