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KMID : 1024620120320050531
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Food Science of Animal Resources
2012 Volume.32 No. 5 p.531 ~ p.539
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Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage
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Lim Dong-Gyun
Lee Sang-Suk
Seo Kang-Seok
Nam Ki-Chang
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Abstract
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To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25℃. Moisture content and water activity (aω) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher aω compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness (a*) and yellowness (b*) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.
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KEYWORD
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beef jerky, hot air-dried, sun-dried, shade-dried, meat quality
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