EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF-HEART AND TONGUE uri icon

abstract

  • Eighteen beef jerky formulations (nine treatments, 3 muscle types X 3 cooking times X 2 replications) were prepared from USDA Good top rounds, hearts, and tongues obtained from a commercial source. Muscles were sliced, cured 3 days and cooked at 64 Cfor 12, 14 and 16 h. All treatments were evaluated for visual, sensory, chemical and cost analysis. Jerky produced from beef heart reduced final cost by 43%; however, visual and flavor properties of beef heart jerky were less desirable than jerky prepared from top round. Tongue jerky products were high in fat, extremely expensive and would be undesirable for today's healthoriented consumer. Top round beef jerky was the most desirable based upon sensory analysis, but heart jerky was highest in protein and lowest in fat. Further work may increase the possibility of reducing jerky costs by improving the color and flavor of beef heart jerky. Copyright 1988, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

altmetric score

  • 0.5

author list (cited authors)

  • MILLER, M. F., KEETON, J. T., CROSS, H. R., LEU, R., GOMEZ, F., & WILSON, J. J.

citation count

  • 16

complete list of authors

  • MILLER, MF||KEETON, JT||CROSS, HR||LEU, R||GOMEZ, F||WILSON, JJ

publication date

  • January 1988

publisher