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http://dx.doi.org/10.5352/JLS.2008.18.11.1538

Effect on the Quality Characteristics of Beef Jerky Ripened by Wine  

Lee, Kyung-Soo (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology)
Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University)
Jung, In-Chul (Division of Food Nutrition and Culinary Arts, Daegu Technical College)
Publication Information
Journal of Life Science / v.18, no.11, 2008 , pp. 1538-1542 More about this Journal
Abstract
This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter's color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p<0.05). The flavor of T2 was superior to the T0 (p<0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.
Keywords
Beef jerky; wine; quality characteristics;
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