title: Physical and chemical characteristics and acceptability of home style beef jerky.
abstract: Properties of snack foods from comminuted, seasoned beef, dried under laboratory conditions at a temperature of 55±2°C were analyzed in this study. Samples were collected after 3, 4, 5, 6 and 7h of drying. The jerky products were evaluated by selected physicochemical and sensory methods. A significant influence of thermal treatment on the sample colour (L(∗), a(∗), b(∗)-values) was observed. Results of sensory examination of selected attributes of the analyzed product performed by a trained panel confirmed that dried snack products obtained from beef under non-commercial conditions had the most desirable texture attributes, i.e. high chewiness at such a dryness that the moisture-to-protein ratio (MPR) was 0.5. At this value tensile work was the largest (757.77N×mm). Such a product is an attractive offer for those consumers who are willing to accept original, convenience products meeting at the same time their growing requirements concerning high organoleptic and nutritive value.
authors: Department of Food Quality Management, Faculty of Food and Nutrition Sciences, August Cieszkowski Agricultural University, Wojska Polskiego 31, 60-254 Poznan, Poland.
authors: P
authors: P
authors: Konieczny
authors: J
authors: J
authors: Stangierski
authors: J
authors: J
authors: Kijowski