Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

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 degrees 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 degrees 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 degrees C for 120 min. In conclusion, SHS (250 degrees C for 120 min) drying has a potential industrial value to replace the hot air drying method.

Automated summary

The study shows that using super-heated steam (SHS) drying can reduce moisture content, water activity, and residual nitrite content of jerky. With the treatment at 250 degrees C for 120 min, the overall acceptability score for jerky was the highest, indicating a potential industrial value of SHS drying as a replacement for hot air drying.