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Showing 1 to 5 of 5 for “"Beef Jerky"”.
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Combined microwave - convection drying and textural characteristics of beef jerky
Beef jerky is a dried meat snack which is rich in protein but of low calorific value. This ready-to- eat meat snack is in high demand among hikers, bikers and travelers due to its compact nature and nutritional value. The current processing methods such as smoke house and home dehydrators take 6-10 …
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Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
… 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms. In this project, ground beef jerky was prepared with four different treatments i.e. traditional marinade (TM), modified …
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Digestible indispensable amino acid scores for meat products
… amino acid scores (DIAAS) for pork and beef products using the pig as a model, and to test the hypothesis that various degrees of meat processing may increase the digestibility of amino acids (AA) and protein quality of meat as shown by an increase in DIAAS. In experiment 1, DIAAS values …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… in the calpain activity and protein profile of beef from older animals during ageing is poorly explored and further understanding of biochemical processes is needed to design useful approaches for tenderization. Relatively few experiments have examined the effects of ageing on the quality of …
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Application of novel processing technologies for salt reduction in meat products
… in the texture and lipid oxidation of the beef jerky produced. Overall, the research conducted in this thesis contributed to increase the range of technologies and applications in the area of non-thermal processing. Further optimization of these processes could find successful uses for the …