Antimicrobial Properties of Raisins in Beef Jerky Preservation |
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Authors: | CK Bower KF Schilke MA Daeschel |
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Affiliation: | Authors are with Dept. of Food Science and Technology, 100 Wiegand Hall, Oregon State Univ., Corvallis, OR97331. Direct inquiries to author Daeschel (E-mail: ). |
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Abstract: | : Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and aw to 0.64. Storage of vacuum‐packaged raisin‐beef‐jerky (10‐wk; 30 °C) resulted in a further decrease to pH 4.5 and aw to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non‐raisin control. Raisins in ready‐to‐eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks. |
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Keywords: | antimicrobial bacteria jerky pathogens raisins |
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