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Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:   No Citation available.
Authors:   Ignaci Victoria Thiagarajan, Venkatesh Meda, Phyllis Shand
Keywords:   Microwave drying/heating, Jerky, meat drying, salt content, combination drying

Jerky is one of the popular North American dried meat products and it presently relies on conventional drying methods for its processing. There is a need to improve the product processing conditions. Physical, chemical, and drying characteristics of beef jerky was explored for different salt content sample formulations. 1, 2 and 3 % salt content has been used as treatment levels. The samples were then dried in microwave and combination of microwave-convection drying units. Experiments were conducted to find the effect of salt content on drying characteristics of jerky. Physical and chemical characteristics of the dried samples were analyzed. It was found out from the study that salt content has a significant influence on drying characteristics such as drying rate and drying time and also it has a significant influence in physical characteristics like color, shrinkage, water activity etc.,.Increasing the salt content of the sample formulation has given better physical, chemical and drying characteristics in beef jerky.

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