Development A Method To Manufacture Fermented Beef Jerky

The purpose of this study was to investigate the feasibility of using bacterial pure cultures in the production offermented beef jerky, and compares physicochemical properties of fermented beef jerky with traditional Chinese beefjerky.Lactobacillus sakei subsp. sakei (GIM1.294) and Staphylococcu caunosus (GIMT1.044) were selected for thestarter cultures. The growth curves of two strains were performed. The fermentation temperature, glucoseconcentration, and the size of inoculum dose of L. sakei were determined through three sequential experiments. Thequality characteristics of fermented beef jerky were compared with the traditional Chinese beef jerky. At last, thestorage stability of the fermented beef jerky and traditional Chinese beef jerky was investigated.In this work, starter cultures were added to minced beef to manufacture fermented beef jerky. And the optimumfermentation parameters were determined: fermentation temperature was15oC, the concentration of glucose was0.8%, and the size of inoculums of starter cultures was L. sakei107CFU/g and S. caunosus106CFU/g respectively.Fermented beef jerky was easier dried than traditional Chinese beef jerky. And the lower of water activity and pHindicate that it has a long shelf-life. Additionally, the color of fermented beef jerky was more attractive. Except forthe chewiness, the other sensory properties of fermented beef jerky were better than that of traditional Chinese beefjerky. During90days of storage at room temperature, there was no change in L*value. And a*value decreasedsignificantly. The TBARS values of fermented beef jerky and traditional Chinese beef jerky were increased gradually.