ArticleJournal of animal science and technology2024
Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.
Article in Journal of animal science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly.Food science of animal resources · 2025Article
- Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil.Food science of animal resources · 2025Article
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality.Food science of animal resources · 2025Review
- Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis.Food science of animal resources · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (
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