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Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky
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 Title & Authors
Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky
Han, Doo-Jeong; Lee, Eui-Soo; Lee, Si-Kyung; Kim, Cheon-Jei;
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 Abstract
The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE and values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.
 Keywords
curing;hot-boning;jerky;salt;soy sauce;texture;
 Language
English
 Cited by
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소금(NaCl)을 된장, 간장 또는 고추장으로 대체한 우육포의 조직적 및 관능적 특성,임현정;정은영;김갑돈;주선태;양한술;

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