Quality Characteristics of Beef Jerky Made with Beef Meat of Various Origin Places during Storage

원산지가 다른 쇠고기 육포의 저장 중 품질 특성

  • Park, Gi-Hyung (Dept. of Culinary Science and Food Service Management, The Graduate School of Tourism, Kyung Hee University) ;
  • Kwak, Eun-Jung (Dept. of Food and Nutrition, Kyung Hee University) ;
  • Lee, Young-Soon (Dept. of Food and Nutrition, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 박지형 (경희대학교 관광대학원 조리, 외식경영학과) ;
  • 곽은정 (경희대학교 식품영양학과) ;
  • 이영순 (경희대학교 식품영양학과) ;
  • 이경희 (경희대학교 외식산업학과)
  • Published : 2007.02.28

Abstract

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.