• Food Science of Animal Resources
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• v.36 no.5
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• pp.626-634
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• 2016

This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower a_w than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).

• Journal of Life Science
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• v.18 no.1
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• pp.63-68
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• 2008

This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the $L^*$ value of MBJ tended to increase during storage (p<0.05). The $a^*$ (redness) value had the highest at the 60 day storage, and the $a^*$ value of PBJ and MBJ were higher than that of the control (p<0.05). The $b^*$ (yellowness) had the highest at the 60 day storage (p<0.05), and the $b^*$ value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p<0.05). The pH of samples tended to decrease during storage period (p<0.05). The VBN content of samples tended to increase during storage period, and the VBN content of the control was higher than those PBJ and MBJ on the storage of 60 days (p<0.05). The TBARS value of samples tended to decrease during storage period, and the TBARS value of MBJ had the lowest during storage period (p<0.05). The total plate count tended to decrease during storage period (p<0.05), and the total plate count of control, PBJ and MBJ were 4.93, 4.11 and 4.17 log CFU/g, respectively.

• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.371-378
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• 2019

The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at $10^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$ for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and ${\rho}$ (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at $10^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ than at $30^{\circ}C$ and $35^{\circ}C$. The secondary model well-described the temperature effect on Delta with an $R^2$ value of 0.920. In validation analysis, RMSE values of 0.325 suggested that the model performance was appropriate. S. aureus in beef jerky survives for a long period at low storage temperatures and that the model developed in this study is useful for describing the kinetic behavior of S. aureus in seasoned beef jerky.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.789-796
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• 2008

This study was carried out to investigate the effect of the addition of red wine on the color, water activity, hardness, pH, 2-thiobarbituric acid (TBARS) value, volatile basic nitrogen (VBN) content and total plate count of beef jerky during storage at room temperature for 4 weeks. Beef jerky was prepared using three variations: beef jerky containing 50 mL water (T0), beef jerky containing a combination of 25 mL water and 25 mL red wine (T1) and beef jerky containing 50 mL red wine (T2). The lightness ($L^*$) was the lowest at the 4-week storage period, and the $L^*$ value of T1 and T2 were lower than that of T0 (p<0.05). The redness ($a^*$) tended to decrease during storage, with the $a^*$ value of T1 and T2 being higher than that of the T0 (p<0.05). The yellowness ($b^*$) during storage was not changed, and the $b^*$ value was not significantly different among the different samples tested. The water activity decreased during storage and T0, T1 and T2 was 0.57, 0.57 and 0.60 after 4 weeks of storage, respectively(p<0.05). The hardness increased during storage and the hardness of T2 stored for 4 weeks was lower than that of T0 and T1 (p<0.05). The pH was decreased with an increase in storage time (p<0.05). The TBARS value increased during storage and the TBARS value of T1 and T2 stored for 4 weeks was lower than that of T0 (p<0.05). The VBN content increased during storage and T2 stored for 4 weeks showed the lowest (p<0.05). The total plate count tended to increase during storage, and T0 stored for 4 weeks showed the highest (p<0.05).

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.579-588
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• 2007

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.917-920
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• 2004

The migration potential of volatile organic solvents widely employed in the printing process of food packaging was investigated by using a closed experimental system, which contained a food sample and a paper sheet spiked with the contaminant solvents. The studied organic compounds included toluene and p,m,o-xylene which are relatively highly volatile. Typical food samples of caramel, beef jerky and butter were selected based on their chemical composition and were assigned to the migration system at 10, 25 and 4$0^{\circ}C$. The equilibrated migration level was very high with almost complete transfer in the butter with high fat, while caramel of high carbohydrate content and beef jerky of high protein showed migration degree of 37∼56% and 37∼77%, respectively. Temperature did significantly influence the migration on beef jerky with higher level at higher temperature. There was no difference in the migration level among the solvents.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.402-411
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• 2023

This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin)(APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP+Nisin APP+Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.