Dried Venison Quality Parameters Changes during Storage
The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p<0.05) increased. No significant differences in the
content of protein, fat and moisture were detected when analyzing
dried meat samples during storage and comparing them with the
chemical parameters of just dried meat.
[1] E. Wiklund, P. Dobbie, A. Stuart, R.P. Littlejohn, "Seasonal variation in
red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss,
calpain activity, colour and tenderness”, Meat Science, vol. 86,
pp. 720−727, 2010.
[2] K.R. Drew, J.M. Stevenson, P.F. Fennessy, "Venison – a marketable
product”, In Proceedings of a Deer course for Veterinarians. Deer
Branch of New Zealand Veterinary Association, vol. 8, pp. 31–35, 1991.
[3] L.C. Hoffman, E. Wiklund, "Game and venison – meat for the modern
consumer”, Meat Science, vol. 74, pp. 197–208, 2006.
[4] A.G. Borowski, S.C. Ingham, B.H. Ingham, "Lethality of home-style
dehydrator processes against Escherichia coli O157:H7 and Salmonella
serovars in the manufacture of ground-and formed beef jerky and the
potential for using a pathogen surrogate in process validation”, Journal
of Food Protection, vol. 72, no. 10, pp. 2056−2064, 2009.
[5] B.A. Nummer, J.A. Harrison, M.A. Harrison, P. Kendall, J.N. Sofos,
E.L. Andress, "Effects of Preparation Methods on the Microbiological
Safety of Home–Dried Meat Jerky”, Journal of Food Protection,
vol. 67, no. 10, pp. 2337−2341, 2004.
[6] J.S. Church, C.M. MacIntyre, W.R. Archambault, P.E. Moote,
J.L. Cochran, T.D. Durance, J.D. Van Hamme, "Effect of radiant energy
vacuum on physical and microbial properties of beef jerky”, Journal of
Food Science and Engineering, vol. 3, pp. 33−39, 2013.
[7] H.S. Yang, Y.H. Hwang, S.T. Joo, G.B. Park, "The physicochemical and
microbiological characteristics of pork jerky in comparison to beef
jerky”, Meat Science, vol. 82, pp. 289−294, 2009.
[8] J. Bjorkroth, "Microbiological ecology of marinated meat products: a
review”, Meat Science, vol. 70, pp. 477–480, 2005.
[9] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, "Antimicrobial activity
of commercial marinades against multiple strains of Samonella spp.”,
International Journal of Food Microbiology, vol. 139, pp. 214–217,
2010.
[10] S.C. Ingham, G. Searls, S. Mohanan, D.R. Buege, "Survival of
Staphylococcus aureus and Listeria monocytogenes on
vacuum-packaged beef jerky and related products stored at 21°C”,
Journal of Food Protection, vol. 69, no. 9, pp. 2263−2267, 2006.
[11] J.H. Choi, J.Y. Jeong, D.J. Han, Y.S. Choi, H.Y. Kim, M.A. Lee,
E.S. Lee, H.D. Paik, C.J. Kim, "Effects of pork/beef levels and various
casings on quality properties of semi-dried jerky”, Meat Science, vol. 80,
pp. 278−286, 2008.
[12] S. Dierschke, S.C. Ingham, B.H. Ingham, "Destruction of Escherichia
coli O157:H7, Samonella, Listeria monocytogenes, and Staphylococcus
aureus achieved during manufacture of whole-muscle beef jerky in
home-style dehydrators”, Journal of Food Protection, vol. 73, no. 11,
pp. 2034−2042, 2010.
[13] P. Laopoolkit, P. Suwannaporn, "Effect of pretreatments and vacuum
drying on instant dried pork process optimization”, Meat Science,
vol. 88, pp. 553–558, 2011.
[14] J. Bondaruk, M. Markovski, W. Blaszczak, "Effect of Drying Conditions
on the Quality of Vacuum-Microwave Dried Potato Cubes”, Journal of
Food Engineering, vol. 81, pp. 306−312, 2007.
[15] H. Ergezer and R. Gokce, "Comparison of Marinating with Two
Different Types of Marinade on Some Quality and Sensory
Characteristics of Turkey Breast Meat”, Journal of Animal and
Veterinary Advances, vol. 10(1), pp. 60–67, 2011.
[16] Vacuum microwave drier MUSSON-1, "Technical specification”, Sankt-
Petersburg, p. 49, 2007 (in Russian).
[17] Санитарно–эпидемиологические правила и нормативы
„Гигиенические требования к безопасности и пищевой ценности
пищевых продуктов, СанПин 2.3.2.1078–01” (01.07.2002) /
Enactment date of sanitary and epidemiological rules and regulations
"Hygienic Requirements for Safety and Nutrition Value of Food
Products. Sanitary Rules and Regulations (SanPin) 2.3.2.1078–01”
(01.07.2002).
[18] P. Sheard, "Processing and quality control of restructured meat”, in Meat
products handbook, G. Feiner, Ed. Practical science and technology,
CRC Press: Cambridge, England, 2006, pp. 332–358.
[19] Л.А. Сарафанова, "Применение пищевых дoбaвок в переработке
мяса и рыбы” (Use of food additives in meat and fishing processing),
Sankt-Petersburg, p. 173, 2007 (in Russian).
[1] E. Wiklund, P. Dobbie, A. Stuart, R.P. Littlejohn, "Seasonal variation in
red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss,
calpain activity, colour and tenderness”, Meat Science, vol. 86,
pp. 720−727, 2010.
[2] K.R. Drew, J.M. Stevenson, P.F. Fennessy, "Venison – a marketable
product”, In Proceedings of a Deer course for Veterinarians. Deer
Branch of New Zealand Veterinary Association, vol. 8, pp. 31–35, 1991.
[3] L.C. Hoffman, E. Wiklund, "Game and venison – meat for the modern
consumer”, Meat Science, vol. 74, pp. 197–208, 2006.
[4] A.G. Borowski, S.C. Ingham, B.H. Ingham, "Lethality of home-style
dehydrator processes against Escherichia coli O157:H7 and Salmonella
serovars in the manufacture of ground-and formed beef jerky and the
potential for using a pathogen surrogate in process validation”, Journal
of Food Protection, vol. 72, no. 10, pp. 2056−2064, 2009.
[5] B.A. Nummer, J.A. Harrison, M.A. Harrison, P. Kendall, J.N. Sofos,
E.L. Andress, "Effects of Preparation Methods on the Microbiological
Safety of Home–Dried Meat Jerky”, Journal of Food Protection,
vol. 67, no. 10, pp. 2337−2341, 2004.
[6] J.S. Church, C.M. MacIntyre, W.R. Archambault, P.E. Moote,
J.L. Cochran, T.D. Durance, J.D. Van Hamme, "Effect of radiant energy
vacuum on physical and microbial properties of beef jerky”, Journal of
Food Science and Engineering, vol. 3, pp. 33−39, 2013.
[7] H.S. Yang, Y.H. Hwang, S.T. Joo, G.B. Park, "The physicochemical and
microbiological characteristics of pork jerky in comparison to beef
jerky”, Meat Science, vol. 82, pp. 289−294, 2009.
[8] J. Bjorkroth, "Microbiological ecology of marinated meat products: a
review”, Meat Science, vol. 70, pp. 477–480, 2005.
[9] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, "Antimicrobial activity
of commercial marinades against multiple strains of Samonella spp.”,
International Journal of Food Microbiology, vol. 139, pp. 214–217,
2010.
[10] S.C. Ingham, G. Searls, S. Mohanan, D.R. Buege, "Survival of
Staphylococcus aureus and Listeria monocytogenes on
vacuum-packaged beef jerky and related products stored at 21°C”,
Journal of Food Protection, vol. 69, no. 9, pp. 2263−2267, 2006.
[11] J.H. Choi, J.Y. Jeong, D.J. Han, Y.S. Choi, H.Y. Kim, M.A. Lee,
E.S. Lee, H.D. Paik, C.J. Kim, "Effects of pork/beef levels and various
casings on quality properties of semi-dried jerky”, Meat Science, vol. 80,
pp. 278−286, 2008.
[12] S. Dierschke, S.C. Ingham, B.H. Ingham, "Destruction of Escherichia
coli O157:H7, Samonella, Listeria monocytogenes, and Staphylococcus
aureus achieved during manufacture of whole-muscle beef jerky in
home-style dehydrators”, Journal of Food Protection, vol. 73, no. 11,
pp. 2034−2042, 2010.
[13] P. Laopoolkit, P. Suwannaporn, "Effect of pretreatments and vacuum
drying on instant dried pork process optimization”, Meat Science,
vol. 88, pp. 553–558, 2011.
[14] J. Bondaruk, M. Markovski, W. Blaszczak, "Effect of Drying Conditions
on the Quality of Vacuum-Microwave Dried Potato Cubes”, Journal of
Food Engineering, vol. 81, pp. 306−312, 2007.
[15] H. Ergezer and R. Gokce, "Comparison of Marinating with Two
Different Types of Marinade on Some Quality and Sensory
Characteristics of Turkey Breast Meat”, Journal of Animal and
Veterinary Advances, vol. 10(1), pp. 60–67, 2011.
[16] Vacuum microwave drier MUSSON-1, "Technical specification”, Sankt-
Petersburg, p. 49, 2007 (in Russian).
[17] Санитарно–эпидемиологические правила и нормативы
„Гигиенические требования к безопасности и пищевой ценности
пищевых продуктов, СанПин 2.3.2.1078–01” (01.07.2002) /
Enactment date of sanitary and epidemiological rules and regulations
"Hygienic Requirements for Safety and Nutrition Value of Food
Products. Sanitary Rules and Regulations (SanPin) 2.3.2.1078–01”
(01.07.2002).
[18] P. Sheard, "Processing and quality control of restructured meat”, in Meat
products handbook, G. Feiner, Ed. Practical science and technology,
CRC Press: Cambridge, England, 2006, pp. 332–358.
[19] Л.А. Сарафанова, "Применение пищевых дoбaвок в переработке
мяса и рыбы” (Use of food additives in meat and fishing processing),
Sankt-Petersburg, p. 173, 2007 (in Russian).
@article{"International Journal of Biological, Life and Agricultural Sciences:67680", author = "Laima Silina and Ilze Gramatina and Liga Skudra and Tatjana Rakcejeva", title = "Dried Venison Quality Parameters Changes during Storage", abstract = "The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p", keywords = "Drying, microwave-vacuum drier, quality, venison.", volume = "8", number = "7", pages = "703-4", }
