• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• 한국축산식품학회지
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• 제32권3호
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• 농업과학연구
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• 제39권3호
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• pp.341-347
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• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• Food Science and Biotechnology
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• 제18권4호
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• pp.985-990
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• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.

• 한국식품영양학회지
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• 제15권3호
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• pp.197-202
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• 2002

유통 시판 중인 육포류를 수집하여 외형 상태, 성분 배합 및 첨가물 이용 상태, 영양 조성분 및 위생적인 상태를 조사, 분석하여 품질수준을 평가하였다. 1. 원료는 수입우육 국내 제조품에서, 형태는 strips형이, sealing은 무진공 상태, 포장 재료는 nylon/polyethylene적층 필름이 많았으며, 돈육포류는 국내산 원료육으로만 제조되고 있었다. 2. 조미·배합물과 첨가물 사용은 우육포류에서 국내산 육포류 16종, 수입육 국내 제조육포류 23종, 수입육포류 22종이며, 돈육 육포류는 13종으로 나타내었다. 수분 함량은 수입 우육포류에서, 조단백질 함량은 수입 우육포류와 돈육포류에서, 조지방은 돈육포류에서 각각 높았으며 조회분은 육포류간에 유사한 함량 수준을 보였다. 3. 염도는 3차 측정 평균값으로서 수입 우육포류가 높았으며 국내산 우육포류가 낮았다. pH 범위는 5.41∼6.11 사이로 수입 우육포류가 약간 높고, 국내산 우육포류가 낮게 보였다, 수분활성도는 돈육포류가 평균 0.743으로 높고, 국내산 우육포류가 가장 낮게 나타내었다. 4. VBN값은 육포류에서 평균 9.98∼12.36mg%범위로서 국내산 돈육포류가 가장 낮았고, TBA값은 육포류에서 평균 0.239∼0.367mg/kg으로 수입육 국내제조 우육포류가 높게 나타내고 국내산 돈육 포류가 낮은 수준이었다.

• 한국식품영양학회지
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• 제15권3호
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• pp.167-202
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• 2002

유통 시판 중인 육포류를 수집하여 외형 상태, 성분 배합 및 첨가물 이용 상태, 영양 조성분 및 위생적인 상태를 조사, 분석하여 품질수준을 평가하였다. 1. 원료는 수입우육 국내 제조품에서, 형태는 strips형이, sealing은 무진공 상태, 포장 재료는 nylon/polyethylene적층 필름이 많았으며, 돈육포류는 국내산 원료육으로만 제조되고 있었다. 2. 조미·배합물과 첨가물 사용은 우육포류에서 국내산 육포류 16종, 수입육 국내 제조육포류 23종, 수입육포류 22종이며, 돈육 육포류는 13종으로 나타내었다. 수분 함량은 수입 우육포류에서, 조단백질 함량은 수입 우육포류와 돈육포류에서, 조지방은 돈육포류에서 각각 높았으며 조회분은 육포류간에 유사한 함량 수준을 보였다. 3. 염도는 3차 측정 평균값으로서 수입 우육포류가 높았으며 국내산 우육포류가 낮았다. pH 범위는 5.41∼6.11 사이로 수입 우육포류가 약간 높고, 국내산 우육포류가 낮게 보였다, 수분활성도는 돈육포류가 평균 0.743으로 높고, 국내산 우육포류가 가장 낮게 나타내었다. 4. VBN값은 육포류에서 평균 9.98∼12.36mg%범위로서 국내산 돈육포류가 가장 낮았고, TBA값은 육포류에서 평균 0.239∼0.367mg/kg으로 수입육 국내제조 우육포류가 높게 나타내고 국내산 돈육 포류가 낮은 수준이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권3호
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• pp.427-431
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• 2002

The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at $150^{\circ}C$ or $200^{\circ}C$ for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, ${\alpha}$-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.