EFFECTS OF DEHYDRATION ON BACTERIA LEVELS OF NON-HEAT TREATED, SHELF-STABLE, WHOLE-MUSCLE BEEF JERKY

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dc.contributor.advisorBranham, Loree A
dc.contributor.advisorRunyan, Chase A
dc.contributor.advisorDickinson, James W
dc.contributor.advisorBustos, Charlene D
dc.creatorReyes, Arquimides Antonio
dc.date.accessioned2017-02-06T15:13:03Z
dc.date.accessioned2018-02-16T18:45:32Z
dc.date.available2017-02-06T15:13:03Z
dc.date.available2018-02-16T18:45:32Z
dc.date.created2016-12
dc.date.submittedDecember 2016
dc.date.updated2017-02-06T15:13:03Z
dc.description.abstractABSTRACT This study evaluated, aerobic bacteria and pathogen surrogate (Saga 200) levels of non-heat treated, shelf-stable, whole-muscle beef jerky over five processing days. Beef inside rounds (NAMP# 169A), were sliced into identical strips. Strips were assigned to either experiment I (n=72) or Experiment II (n=126/trial) and then assigned to one of three treatments: control, marinate, or dry rub. Experiment II strips were inoculated with Saga 200 prior to treatment application and dehydration. Strips were dehydrated on racks at 50±2°F (relative humidity of 65±5%). Samples were tested every 24 h for bacteria levels, water activity (Aw), and pH. Experiment I, showed an average 1.25 log10 reduction of APC over six days (P≤0.05). Experiment II showed a 1.5 log10 reduction of Saga 200 over six days (P≤0.05), and Aw ranged from 0.97-0.68 and pH ranged between 5.84 and 5.48. Results showed that simple dehydration without thermal treatment is insufficient to meet FSIS requirements.
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346.1/30603
dc.subjectDehydration
dc.subjectBeef Jerky
dc.subjectShelf-Stable
dc.subjectNon-Heat Treated
dc.titleEFFECTS OF DEHYDRATION ON BACTERIA LEVELS OF NON-HEAT TREATED, SHELF-STABLE, WHOLE-MUSCLE BEEF JERKY
dc.typeThesis
dc.type.materialtext

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