Effect of freezing raw meat on the physicochemical characteristics of beef jerky

The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh...

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Bibliographic Details
Published in:Meat science 2023-03, Vol.197, p.109082-109082, Article 109082
Main Authors: Cheng, Huilin, Jung, Eun-Young, Song, Sumin, Kim, Gap-Don
Format: Article
Language:English
Subjects:
Animals
Beef
Cattle
Freezing
Frozen
Frozen-thawed
Jerky
Meat - analysis
Processing
Red Meat - analysis
Time Factors
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Summary:The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.109082