EFFECT OF MUSCLE FIBRE/FIBRE-BUNDLE ALIGNMENT ON JERKY SOFTNESS

摘要

IntroductionJerky consumption is rising due to consumer awareness of the importance of low-carbohydrate diets. Traditional jerky is hard to chew thereby limiting its appeal to the growing number of meat snack consumers. Farouk and Swan (1998) reported a two-step process of making soft jerky and recently Farouk et al. (2005) found consumers prefer the appearance of raw beef steaks with muscle fibres running parallel to the cut steak surface compared to steak with fibres running perpendicular, although in the cooked state, the latter steaks were more tender and had better texture. This study was designed to determine the effect of muscle fibre/bundle alignment on the physical and sensory attributes of soft jerky.