The effects of cultured dextrose on shelf-life and sensory characteristics of restructured beef jerky

Journal Title
Journal ISSN
Volume Title

The conducted study was to determine the effects of Cultured Dextrose (CD) in restructured beef jerky on shelf-life, color, pH, water activity (Aw), sensory, yeast, mold, and aerobic plate count (APC) traits from a 22-day retail standpoint. Three trials were processed to conduct this research; two were used for microbial, pH, Aw, and subjective color, while the third was used for sensory evaluation. Starting at d 1 after cooking and packaging restructured jerky samples were evaluated for instrumental color scores (L*, a*, and b*), pH, Aw, yeast, mold, APC, trained sensory panels, and trained visual acceptability. There were two-way interactions impacting L* and b* and a three-way interaction impacting a* values (P < 0.05). The interaction between panels and treatment for Sucrose (S) treatment from trial 2 and the Cultured Dextrose treatment from Trial 2 was significantly different (P < 0.05). Cultured Dextrose treatment was deemed more acceptable for visual acceptability compared to S treatment (P < 0.05). Panel 2 had a higher subjective overall visual acceptability rate than the other three panels (P < 0.05). For the triangle test, of the 111samples/treatment, 47 CD and 39 S samples were successfully identified. This did not meet the critical number required to be considered statistically detectable at a significant level. Furthermore, microbial evaluation showed two-way interactions between trial and treatment impacting APC levels (P < 0.05). In comparison, neither yeast nor mold levels were impacted by any interaction or main effects (P > 0.05). Overall, fungi presence was lower than expected with any minimum detectible mold being found on 8.33% of S samples and 8.33% of CD samples. Yeast was found to be 3.33% of CD samples and 1.67% of S samples, for the collective experiment. Overall while the study added to the information on Cultured Dextrose as an ingredient in processed meat products more is still to be learned.