Skip to main navigation menu Skip to main content Skip to site footer
ACI Avances en Ciencias e Ingenierías

SECTION C: ENGINEERING

Vol. 7 No. 1 (2015)

Effect of drying time and different beef muscles cuts on physicochemical and sensory characteristics of dried meat (Jerky)

DOI
https://doi.org/10.18272/aci.v7i1.234
Submitted
November 24, 2015
Published
2015-05-22

Abstract

Meat products have a broad market in Ecuador; however, jerky (dry meat) is rarely known and there are no products preserved using osmotic dehydration (OD). OD improves organoleptic characteristics of meat, thus it allows to use less economically valued meat cuts. The objective of this work was to evaluate the effect of drying time on three beef cuts, regarding the physicochemical characteristics (Moisture Content, Moisture: Protein Relation, MPR, and Water Activity Aa) and sensory characteristics in the elaboration of jerky that was previously dehydrated by OD, employing a 60° Brix hypertonic solution.

OD procedure was considered to be finished when a moisture content of 55g/100g of product was achieved for all treatments. During the air drying stage, a Completely Randomized Design (CRD) with factorial arrangement 32 was used (Time: 4h, 5h, and 6h and muscle cut: Infraspinatus, Rectusfemoris, Pectoralisprofundus) at constant temperature (68.5°C). Five hours drying time treatments (T2, T5 and T8) presented better results for all three muscles types on physicochemical characterization and were evaluated by 65 consumer panelists through a preference test, in which no significant difference among treatments was observed. Pectoralis profundus is considered to have lesser market value compared to the other two muscles, hence its use for this type of products is highly recommended.

viewed = 3421 times

References

  1. INEC. 2011. "Censo Agropecuario." Link: http://www.inec.gov.ec/. Instituto Nacional de Estadísticas y Censos: Ecuador.
  2. Filipovic, V; Levic, L.; Curcic, B.; Nicetin, M.; Pezo, L.; Misljenovic, N. 2014. "Optimization of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution." Chemical Engenieers of Serbia, 20 (3): 305-314.
  3. Colato Antonio, G.; Moreira Azoubel, P.; Xidieh Murr, F.; Jin Park, K. 2008. "Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions." Ciencia e Tecnologia de Alimentos, 28 (3): 696-701.
  4. Bohuon, P.; Collignan, A.; Rios, G.; Raoult-Wack, A. 1998. "Soaking process in ternary liquids: experimental study of mass transport under natural and forced convection." Journal of Food Engineering, 37 (4): 451-469.
  5. Tortoe, C. 2010. "A review of osmodehydration for food industry." African Journal of Food Science, 4 (6): 303-324.
  6. Awis Qurni, S.; Mohamad Abdullah, H.; Taiwo Olusesan, A.; Jothi Malar, P. 2011. "The effects of carcass conditioning on shear force values and water holding capacity of different skeletal muscles of Malaysian Indigeneous (Malin) sheep and the changes in their pH and glycogen contents." Journal of Animal and Veterinary Advances, 10 (23): 3100-3106.
  7. Kerth, C. 2013. "The Science ofMeat Quality." Acribia, S. A.: Zaragoza España.
  8. Price, J.; Schweigert, B. 1987. "The science of meat and meat products." Food and Nutrition Press: Connecticut.
  9. Lawrie, R. 1998. "Ciencia de la Carne." Acribia, S. A.: Zaragoza, España.
  10. Bowser, T.; Frazier, S.; Weckler, P.; Kowalski, S. 2009. "Optimizing Jerky Drying Time with Minimal Product Impact." The Open Food Science Journal, 3: 79-83.
  11. Nummer, B.; Harrison, J.; Harrison, M.; Kendall, P.; Sofos, J.; Andress, E. 2004. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky." Journal ofFood Protection, 67 (10): 2337-2341.
  12. Clemente, G. 2003. "Efecto de la contracción en la cinética de secado de músculos de jamón." Tesis de doctorado, Universidad Politécnica, Valencia, España.
  13. Chirinos Michilo, V; Ortiz Zevallos, N. 2010. "Secado de carne: Influencia del tiempo y temperatura de secado en la pérdida de agua." Tesis de ingeniería, Universidad Wiener, Lima, Perú.
  14. Boles, J.; Neary, K.; Clawson, K. 2014. "New interventions and validation for the control of pathogens in the processing of jerky." Food Safety and Inspection Service, USDA. http://www.fsis.usda.gov.
  15. Miller, M.; Keeton, J.; Cross, H.; Leu, R.; Gomez, F.; Wilson, J. 2007. "Evaluation of the physical and sensory properties of jerky processed from beef hear and tongue." Journal of Food Quality, 11 (1): 63-70.
  16. Rahman, M.; Salman, Z.; Isam, T.; I., K.; Mothershaw, A.; Al-Riziqi, M.; Guizani, N.; Mahgoub, O.; Ali, A. 2005. "Microbial and physic-chemical characteristics of dried meat processed by different methods." International Journal of Food Engineering, 1: 8-16.
  17. Mamani-Linares, W.; Cayo, F. 2011. "Características fisicoquímicas de charqui bovino, llama y equino." Revista de Investigaciones Veterinarias del Perú, 22: 290-300.
  18. Agustinelli, S.; Salvador, V; Yeannes, M. 2013. "Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions." Food Science and Technology International, 20 (5): 353-363.
  19. Filipovic, V; Curcic, B.; Nicetin, M.; Plavsic, D.; Koprivica, G.; Misljenovic, N. 2013. "Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions." HemijskaIndustrija, 66 (5): 743-748.
  20. Pezo, L.; Curcic, B.; Filipovic, S.; R., M.; Nicetin, G.; Koprivica, B.; Nevena, M.; Misljenovic, L.; Levic, B. 2013. "Artificial neural network model of pork meat cubes osmotic dehydration." Hemijska Industrija, 67: 465-475.
  21. Suput, D.; Lazic, L.; Pezo, L.; Levic, L.; Gubic, J.; Hromis, N.; Sojic, B. 2013. "Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability." Romanian Biotechnological Letters, 18 (2): 8160-8169.
  22. Calkins, C.; Sullivan, G. 2007. "Ranking of Beef Muscles for Tenderness." Universidad de Nebraska: 1-5.
  23. NAMP. 2007. "The Meat Buyers Guide." North American Meat Processors Association, Reston: Virginia: 1-22.
  24. Garcia, L. 2009. "Functional Properties and Utilization of High pH Beef." Tesis de doctorado. Universidad Texas A&M: Texas, Estados Unidos.
  25. A. O. A. C. 2004. "Official methods of Analysis of A. O. A. C International: Food Composition, Additives, Natural Contaminants." Gaithersburg: Maryland, EE.UU.
  26. Allen, K.; Cornforth, D.; Whittier, D.; Vasavada, M.; Nummer, B. 2007. "Evaluation of High Mcidity and Wet Marinade Methods for Pasteurization of Jerky." Journal of Food Science, 72 (7): 351-355.
  27. Lim, H.; Kim, G.; Jung, E.; Seo, H.; Joo, S.; Jin, S.; Yang, H. 2014. "Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste." Asian-Australas Journal Animal Science, 27 (8): 1174-1180.
  28. Wittig de Penna, E. 2001. "Evaluación Sensorial. Una metodología actual para tecnología de alimentos." Biblioteca Digital de la Universidad de Chile.
  29. Ramírez-Navas, J. 2012. "Análisis sensorial: pruebas orientadas al consumidor." Revisiones de la ciencia, tecnología e ingeniería de alimentos, 12: 83-97.
  30. Mastrantonio, S.; Pereira, L.; Hubinger, M. 2005. "Osmotic dehydration kinetics of guavas in maltose solution with calcium salt." Alimentos y nutrición Araraquara, 16 (4): 309-314.
  31. Von Seggern, D.; Calkins, C.; Johnson, D.; Brickler, J.; Gwartney, B. 2005. "Muscle profiling: Characterizing the muscles of the beef chuck and round." Meat Science, 71: 39-51.
  32. Simal, S.; Femenia, A.; Garcia-Pascual, P.; Rossello, C. 2003. "Simulation of the drying curves of a meat-based product: effect of the external resistance to mass transfer." Journal of Food Engineering, 58: 193-199.
  33. Rodríguez Soto, S. 2011. "Evaluación de dos músculos de res y dos tratamientos térmicos en las características de jerky." Tesis de licenciatura. Universidad Zamorano, Honduras.
  34. Jay, J.; Loessner, M.; Golden, D. 2005. "Modern Food Microbiology." Springer Science & Business Media: Zurich, Suiza.

Most read articles by the same author(s)