RESEARCH UPDATE
 (Feb, 2005)
Center for Meat Process Validation Jerky Tests (A-K)
A | B | C| D | E | F | G | H | I | J | K
Although your process conditions may differ slightly, these results can be compared to actual process conditions to provide our best estimate of lethality during jerky cooking and drying.
A: Meat strips dipped for 2 seconds in pH 5.0 marinade – no holding period before processing; gradual DB and WB rise over 2.5 hours to 142 DB and 113 WB; at 2.5 hours, DB and WB spike for 15 minutes (target 170 DB - - 40% RH); this late spike was followed by 2 hours of increasing DB (165 6 185); falling WB/% RH; high fan speed and steam wet bulb control (Not effective)
Results A
[back to top]
B: Meat strips mixed with pH 4.2 marinade for 4 minutes; marinated strips held at 40°F for 48 hours; high temperature (up to 195°F) and short time (90 minutes) process; DB and WB temperatures followed actual in-plant conditions; low fan speed used to control drying rate (Effective)
Results B
[back to top]
C: Meat strips tumbled for 15 minutes in pH 4.0 marinade; constant 170°F dry bulb was target throughout the test; after initial 30 minutes with no added humidity, wet bulb was then set at 142°F for 60 minutes; then returned to no added humidity in house for remainder of process. (Effective)
Results C
[back to top]
D: Meat strips tumbled for 15 minutes in pH 4.0 marinade; constant 170°F dry bulb throughout test; after 30 minutes of drying, wet bulb was set at 160°F for 15 minutes for a short elevated humidity spike; after spike, no humidity was added to house for remainder of process (Effective)
Results D
[back to top]
E: Meat strips were slightly thicker than used in previous tests (average = 0.26 inch); massaged with non-acid, nitrite containing marinade for 5 minutes/held 22 hours @ 40°F; marinade pickup was 15% of meat weight (2% ingoing salt and 2% ingoing sugar; spices included); "warm" winter day = 35°F (not excessively dry); 170 DB setting throughout run; 30 min. @ 170 DB x 110 WB; 15 min. @ 170 DB x 140 WB (target humidity spike); dry to finished product @ 170 DB x 00 WB; pans of water in house/low fan speed/steam used to control WB; product Awet@ after 15 minute humidity spike (Effective)
Results E
[back to top]
F: 170°F DB setting throughout run; 30 min. drying (no humidity added); 60 min. WB target = 130°F (when humidity addition was called for at beginning of spike, WB initially overshot 130oF, and slowly drifted downward to 126oF during the 1 hour spike period); finish drying with no added humidity; non-acid, nitrite-containing marinade added at 15% of meat wt.; targeted to provide 2% salt, 2% sugar, spices present; marinade massaged into meat for 5 minutes; held 22 hours @ 40°F; day moderately cold (20°F); humidity in smokehouse room = 17% upon entry; after 130 WB spike, product was dry to the touch (no standing moisture) and had good color; low fan speed; WB controlled by steam; pans of water in house (Effective)
Results F
[back to top]
G: Processing parameters [170 DB/98 WB - 30 min. (pre-dry), 170 DB/130 WB - 60 min. (lethality), 170 DB/00 WB - final lethality and dry]; cold dry day (10% RH in processing room/10oF outside); non-acid marinade - 15% pick-up, to deliver 2% salt, 2% sugar, spices; massage marinade into inoculated strips for 5 min.; hold strips for 22 hours @ 40°F; product had good color after 130°F WB spike step; dry to touch; pans of water placed in house; humidity addition controlled by water spray; low fan speed (Effective)
Results G
[back to top]
H: Meat strips marinated with solution of salt, sugar, spices, nitrite, water (pH = 5.3); marinade massaged into meat for 5 minutes; strips held 22 hours @ 40°F; strips picked up 15% of their weight as marinade, to provide 2% ingoing salt and 2% ingoing sugar; this was a straight 140oF run, with a moderate dry bulb come up over 30 minutes to simulate a full house; no humidity was added, cold, clear low RH day; fan speed was "low"; pans of water in house (Not effective)
Results H
[back to top]
I: Meat strips marinated with solution of salt, sugar, spices, nitrite, water (pH = 5.3); marinade massaged into meat for 5 minutes; strips held 22 hours @ 40°F; strips picked up 15% of their weight as marinade, to provide 2% ingoing salt and 2% ingoing sugar; this was a straight 160°F run, with a moderate dry bulb come up over 30 minutes to simulate a full house; no humidity was added, cold, clear, low RH day; fan speed was "low", pans of water in house (Not effective)
Results I
[back to top]
J: Meat strips marinated with solution of salt, sugar, spices, nitrite, water (pH = 5.3); marinade massaged into meat for 5 minutes; strips held 22 hours @ 40°F; strips picked up 15% of their weight as marinade, to provide 2% ingoing salt and 2% ingoing sugar; this was a straight 180°F run, with a moderate dry bulb come up over 30 minutes to simulate a full house; no humidity was added, cold, clear, low RH day; fan speed was "low"; pans of water in house (Not effective)
Results J
[back to top]
K: Run conducted with 6 full screens of jerky in house (no pathogens) to replicate Run I with a full smokehouse. 160°F DB throughout test; no humidity added; purpose was to observe what DB temperatures would be attained when running a moderately full house; no humidity was added; clear cold dry (provides fast drying); low fan speed 15% pick-up of non-acid marinade; to deliver 2% salt, 2% sugar, spices, nitrite into product; marinade massaged 5 minutes into strips; strips held 22 hours @ 40°F (Theoretically effective)
Results K
[back to top]
|
