SMALL SCALE BEEF JERKY PRODUCTION - DEVELOPMENT OF DRYING PROCESS

Simple item page
dc.contributor.authorIkonić, Predrag
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorJokanović, Marija
dc.contributor.authorŽupanjac, Miloš
dc.contributor.authorDelić, Jovana
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorNovaković, Aleksandra
dc.date.accessioned2023-08-08T07:44:48Z
dc.date.available2023-08-08T07:44:48Z
dc.date.issued2022-06-02
dc.description.abstractBeef jerky is a shelf-stable ready-to-eat dried meat product. In order to obtain desired product characteristics, it is necessary to apply the appropriate drying process in combination with adequate heat treatment, i.e. desired lethality time-temperature combination sufficient for destruction of pathogenic microorganisms (“cooking time”). In this study, the drying process with heat treatment was developed in laboratory conditions using constant climate chamber, Model KBF 115 (BINDER GmbH, Germany). The drying program was divided in two phases, lasting in total 6h and 30min. During the first so-called cooking phase, the temperature in chamber was 70°C during the 2h and 15min. long period, while relative humidity ranged from 80% to 93.4%, being ≥90% for at least 1h. Throughout the second phase, drying temperature ranged from 60°C to 65°C, while the relative humidity was gradually reduced from 70% to 35% in 4h and 15min. Efficiency of developed drying and cooking process was verified by microbial analyses and determination of water activity (aw), moisture-protein-ratio (MPR) as well as product yield. Pathogenic bacteria such as Salmonella spp., Escherichia coli and Enterobacteriaceae were not detected in any sample, as well as yeasts and molds. Water activity (aw) in final products ranged from 0.786 to 0.814, being lower then recommended value (0.85) for obtaining safe and stable jerky products (FSIS Compliance Guideline, 2014). Additionally, MPR was below recommended value (0.75:1), ranging from 0.61 to 0.66, and product yield was approx. 40.4%.en_US
dc.description.sponsorshipThis research was financially supported by Ministry of Education, Science and Technological Development, Republic of Serbia, Institute of Food Technology in Novi Sad (Grant Number: 451-03-68/2022-14/200222).en_US
dc.identifier.citation8. Ikonić, P., Peulić, T., Jokanović, M., Županjac, M., Delić, J., Lazarević, J., Novaković, A. (2022). Small scale beef jerky production - development of drying process. XI International Conference of Social and Technological Development, , June, 02-05, Trebinje, Republic of Srpska, B&H, Book of Abstracts, 126-127. ISSN 2637-3298en_US
dc.identifier.issn2637-3298
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/371
dc.language.isoenen_US
dc.publisherUniversity PIM, Banja Luka, Republic of Srpska, B&Hen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsopenAccess
dc.subjectbeef jerkyen_US
dc.subjectdried meat producten_US
dc.subjectdrying processen_US
dc.subjectwater activityen_US
dc.titleSMALL SCALE BEEF JERKY PRODUCTION - DEVELOPMENT OF DRYING PROCESSen_US
dc.typeinfo:eu-repo/semantics/conferenceObject

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Book of Abstracts_2022 Trebinje..pdf
Size:
426.65 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
22.51 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Conference paper