Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102611
Abstract: Abstract Beef jerky samples immersed in brine or water, both with and without ultrasound treatment were dried at 60 °C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was evaluated using ten… read more here.
Keywords: beef; nir hsi; hsi chemometrics; beef jerky ... See more keywords
Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108550
Abstract: Low water activity (aW) foods permit the survival of low-infectious dose pathogens including Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella enterica increases their heat resistance; therefore, alternative methods are necessary… read more here.
Keywords: salmonella; treatment; beef jerky; coli salmonella ... See more keywords
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108080
Abstract: The influence of drying methods on the quality of beef jerky from Inner Mongolia was discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and Bayan Nur (BT) was tough, chewy, red and… read more here.
Keywords: beef; quality beef; inner mongolia; beef jerky ... See more keywords
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky.
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DOI: 10.1016/j.meatsci.2021.108617
Abstract: The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP… read more here.
Keywords: beef; moisture; beef jerky; high hydrostatic ... See more keywords
Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172659
Abstract: Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput… read more here.
Keywords: amines beef; inner; biogenic amines; beef ... See more keywords