process of beef jerky
INTRODUCTION Meat will be an important source for high protein and Vitamin B12 since ancient times. As times goes by, people realized how important meat is crucial for giving energy, muscle building purposes and more, the need towards meat product has been increased and the way to preserved this food has been a concerning matter all along as it is a high perishable food due to its high water activity level. Therefore, various ways to preserve meat products have been introduced and these meat products will be commonly known as the processed meat.
To be specifically defined, the term “processed meat” can be said as means a meat product containing no less than 300g/kg (30%) meat, where meat either singly or in combination with other ingredients or additives, has undergone a method of processing other than boning, slicing, dicing, mincing or freezing, and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces. In this case, we are going to further discussed about one of the example of these will be jerky.
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" derived from the Quechua word ch 'arki which means "dried, salted meat". Jerky is originated and produced by South American cultures for some eight or so thousands of years (Bell and Mary, 1996). Jerky is one of a multitude of meat preservation techniques which were no doubt used by historic and prehistoric peoples. All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.
MAJOR INGREDIENTS AND FUNCTIONAL PROPERTIES
The most common and original jerky being made is using beef. Beef jerky is basically consisted of the major ingredients of meat (beef) and the curing solution. The word “curing” means “saving” or
To be specifically defined, the term “processed meat” can be said as means a meat product containing no less than 300g/kg (30%) meat, where meat either singly or in combination with other ingredients or additives, has undergone a method of processing other than boning, slicing, dicing, mincing or freezing, and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces. In this case, we are going to further discussed about one of the example of these will be jerky.
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" derived from the Quechua word ch 'arki which means "dried, salted meat". Jerky is originated and produced by South American cultures for some eight or so thousands of years (Bell and Mary, 1996). Jerky is one of a multitude of meat preservation techniques which were no doubt used by historic and prehistoric peoples. All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.
MAJOR INGREDIENTS AND FUNCTIONAL PROPERTIES
The most common and original jerky being made is using beef. Beef jerky is basically consisted of the major ingredients of meat (beef) and the curing solution. The word “curing” means “saving” or
References: Bell, Mary. Just Jerky: The Complete Guide to Making It. Dry Store Publishing. 1996. [Online] Available at: [Accessed: 15 July 2014] Food Act 1983 (Act 281) & Regulations (As at 1st March 2013). International Law Book Services. 43‐332, 425--‐438. Food Standard Labeling and Policy Food , August 2005, Australia [Online] Available at:www.fsis.usda.gov/OPPDE/larc/.../Labeling_Policy_Book_082005_2.pdf [Accessed : 15 July 2014] Fsis.usda.gov, (2014). Quick Guide on Processing Jerky and Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants. [online] Available at: http://www.fsis.usda.gov/shared/PDF/Compliance_Guideline_Jerky.pdf?redirecthttp=true [Accessed 18 Jul. 2014]. Harrison, J. A. and M. A. Harrison. 1996. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. J. Food Prot. 59(12):1336-8. Madehow.com, (2014). How beef jerky is made - material, making, history, used, processing, components, steps, product, machine, History, Raw Materials, The Manufacturing Process of beef jerky, Quality Control. [online] Available at: http://www.madehow.com/Volume-4/Beef-Jerky.html [Accessed 16 Jul. 2014]. University Wisconsin. 2006. Jerky Cooking and Drying, University of Wisconsin Center for Meat Process Validation. [Online] Available at: http://www.wisc.edu/foodsafety/meatresearch/jerky_cooking_drying.htm. [Accessed : 13 July 2014]