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

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

Research output: Contribution to journalArticle

13 Scopus citations

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 health‐oriented 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.

Original languageEnglish
Pages (from-to)63-70
Number of pages8
JournalJournal of Food Quality
Volume11
Issue number1
DOIs
StatePublished - Apr 1988

    Fingerprint

Cite this