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United States Department of Agriculture

Agricultural Research Service

Title: Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef

Authors
item Eega, Keshava - FT VALLEY STATE UNIV-GA
item Lee, Jung - FT VALLEY STATE UNIV-GA
item Solomon, Morse
item Pringle, T - UNIV GEORGIA-ATHENS
item Mcmillin, Ken - LOUISIANA STATE U AG CTR
item Kannan, Govind - FT VALLEY STATE UNIV-GA

Submitted to: American Society of Animal Science Annual Meeting
Publication Type: Abstract Only
Publication Acceptance Date: May 10, 2007
Publication Date: July 8, 2007
Citation: Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., Mcmillin, K.W., Kannan, G. 2007. Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef [abstract]. Journal of Animal Science 85(Suppl. 1):504, W130.

Technical Abstract: HDP processing has been reported to improve tenderness of beef and pork, but its effect on goat meat (chevon) has not been studied. This experiment was conducted to determine the effects of HDP processing on quality characteristics of chevon and beef jerky. Vacuum packaged frozen/thawed boneless chevon leg cuts (n=32) and cuts from beef top rounds (n=32) were either subjected to HDP processing or kept as untreated controls (n=16/treatment/species). A commercial seasoning was used to produce jerky from semimembranosus muscle strips (10×5×0.5 cm) obtained from each cut. The CIE L*, a*, and b* color values of chevon jerky were higher in the HDP-processed group compared with the control group, and the average color values were higher in chevon compared with beef jerky (P<0.01). Dry matter and ash contents were higher in chevon compared with beef jerky (P<0.01), while the fat content was not influenced by animal species. Tenderness scores from an eight-member trained panel were higher (P<0.01) for beef (4.7 ± 0.11) compared with chevon jerky (3.9 ± 0.11), with jerky samples from HDP-processed beef receiving the highest tenderness ratings. Juiciness and flavor scores were also higher (P<0.01) for beef jerky compared with chevon jerky. The TBARS values of vacuum-packaged chevon jerky increased with storage time (30, 60, or 90 d at 2 ºC), while the values did not change in beef jerky (species × storage time, P<0.05). Yeasts and molds were not detected and the total plate counts were estimated to be <1.00 log10 CFU/g in jerky samples during the 90-d storage period. Results show that HDP processing significantly improved the quality characteristics of jerky. Jerky made from beef had better organoleptic and storage properties than chevon jerky.

Last Modified: 9/29/2014
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