Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
Received: Oct 27, 2021 ; Revised: Nov 12, 2021 ; Accepted: Nov 18, 2021
Published Online: Nov 26, 2021
Abstract
Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky is prepared by injecting different concentrations of brine at different hot-air drying times (0–800 min). When the brine injection levels are increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, are significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g., meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine are improved owing to the shortened drying time. Scanning electron microscopy images show that the beef jerky structure becomes porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.