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http://dx.doi.org/10.5851/kosfa.2008.28.5.675

Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production  

Kim, Hyoun-Wook (Division of Animal Life Science, Konkuk University)
Han, Doo-Joung (Division of Animal Life Science, Konkuk University)
Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University)
Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
Publication Information
Food Science of Animal Resources / v.28, no.5, 2008 , pp. 675-680 More about this Journal
Abstract
The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.
Keywords
Korean beef jerky; physical quality; microbial safety; protease;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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