Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

  • Lim, Dong-Gyun (Department of Health Administration, Jinju Health College) ;
  • Lee, Sang-Suk (Department of Animal Science and Technology, Sunchon National University) ;
  • Seo, Kang-Seok (Department of Animal Science and Technology, Sunchon National University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2012.03.13
  • Accepted : 2012.06.29
  • Published : 2012.10.31
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Abstract

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 $25^{\circ}C$. 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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References

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