High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky

The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).

Automated summary

The study showed that the combined use of moisture regulators and high hydrostatic pressure in the processing of beef jerky can improve tenderness and moisture content, with significant effects on water-binding ability and microstructure. Samples treated with MR+HHP-200 demonstrated superior tenderness and overall acceptable scores in sensory analysis.