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Evaluation of Microbiological, Physicochemical, and Sensory Characteristics of Korean Slice Beef Jerky
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 Title & Authors
Evaluation of Microbiological, Physicochemical, and Sensory Characteristics of Korean Slice Beef Jerky
Kim, Hyoun-Wook; Lee, Eun-Kyung; Han, Doo-Jeong; Choi, Ji-Hun; Kim, Cheon-Jei; Paik, Hyun-Dong;
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We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature () and elevated temperature (). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either or . TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At storage, TBA values, Aw, pH were not significantly different than those stored at . Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.
Korean jerky;microbial safety;physicochemical quality;sensory evaluation;
 Cited by
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포장방법에 따른 한국형 우육 및 돈육 육포의 저장중 품질 특성,최윤상;정종연;최지훈;한두정;김학연;이미애;백현동;김천제;

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