ArticleFoods (Basel, Switzerland)2021
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics.Foods (Basel, Switzerland) · 2025Article
- Influence of drying time and sugar content on the sensory profile of beef jerky.NPJ science of food · 2025Article
- Recent insights into bonding technologies in restructured meat production: A review.Food chemistry: X · 2024Review
- Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues.Foods (Basel, Switzerland) · 2024Review
- Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid.Journal of food science and technology · 2023Article
- Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content.Food science of animal resources · 2022Article
- Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky.Food science of animal resources · 2022Article
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Authors and funding
6 authors.
Funding
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Abstract
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.
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