Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

• Published in: Food science of animal resources Vol. 42; no. 1; pp. 98 - 110
• Main Authors: Kim, Dong Hyun, Shin, Dong-Min, Lee, Jung Hoon, Kim, Yea Ji, Han, Sung Gu
• Format: Journal Article
• Language: Korean
• Published: 한국축산식품학회 31.01.2022; Korean Society for Food Science of Animal Resources
• Subjects: physicochemical properties; beef jerky; drying characteristics; hot-air drying; brine injection
• ISSN: 2636-0772; 2636-0780

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 was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were 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 were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became 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.