• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.198-205
• /
• 2010

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.464-482
• /
• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.486-492
• /
• 2008

We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.727-735
• /
• 2014

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semidried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.29-34
• /
• 2007

We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.200-203
• /
• 2006

• Journal of the Korean Society of Food Culture
• /
• v.37 no.3
• /
• pp.213-238
• /
• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.695-705
• /
• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.84-92
• /
• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Journal of Food Hygiene and Safety
• /
• v.29 no.2
• /
• pp.158-163
• /
• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.