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Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation
J A Harrison1, M A Harrison, R A Rose-Morrow
1Department of Foods and Nutrition, The University of Georgia, Athens 30602, USA. judyh@arches.uga.edu
Journal of Food Protection
|August 21, 2001
Summary
Making safe homemade jerky is possible. Oven-heating jerky after drying significantly reduces pathogens like E. coli O157:H7, Salmonella, and Listeria monocytogenes, ensuring consumer acceptability.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Homemade jerky safety is a concern for consumers.
- Ensuring pathogen lethality while maintaining quality is crucial for jerky production.
Purpose of the Study:
- To evaluate the safety and quality of homemade jerky produced using four different preparation methods.
- To determine the impact of various heating steps on pathogen reduction and consumer acceptance.
Main Methods:
- Four jerky preparation methods were tested: traditional drying at 60°C, boiling before drying, oven-heating to 71°C before drying, and oven-heating after drying to 71°C.
- Microbial challenge studies assessed pathogen reduction (Salmonella, E. coli O157:H7, L. monocytogenes).
- Consumer panels evaluated overall acceptability and sensory attributes (color, saltiness, texture).
Main Results:
- All methods achieved significant pathogen log reductions, with traditional drying reducing E. coli O157:H7 by 5.8 logs, L. monocytogenes by 3.9 logs, and Salmonella by 4.6 logs.
- Oven-heating after drying further reduced pathogen populations by approximately 2 logs.
- Jerky heated after drying or boiled prior to drying showed slightly higher consumer acceptability, with texture significantly influencing this perception.
Conclusions:
- Oven-heating jerky strips after drying is a recommended method for enhancing safety.
- A safer, acceptable homemade beef jerky product can be achieved through post-drying heat treatment.