Jerky Processing High Temperature Cook-Drying


April 27, 2020


Three strips of turkey breast meat were separately inoculated with multistraiii mixtures of Escherichia coli O157:H7, Salmonella Typhimurium. or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cookeddried for either 2.5 or 3.5 h at 73.8°C (165°F) or 1.5 or 2.5 h at 82.2"C (180T) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8°C (165T) or 82.2°C (180TF) resulted in a >7.1 logia cfu/strip reduction of all 3 pathogens. For nonmaririated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2°C (180°F). a reduction of >7A logio cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of >6.8 logi<j. cfu/strip was observed. Cooking-drying nonmarinated turkey breast strips at 73.8°C (16ST) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 Ioglo cfu/strip for all 3 pathogens, whereas for strips that were cookeddried for 2.5 h. a reduction of ca. 5.4 to 6.2 loglo cfu/ strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8°C (165°F) satisfied the USDA-FSIS standard of identity (moisture:protein <0.75:1.0) or shelf-stability (water activity of <0.80), or both, requirements for jerky.


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