Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky

Abstract

The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid immersion pasteurization step before drying. The objective of this study was to evaluate the effects of high humidity (>90%) or wet marinade pasteurization on jerky characteristics (water activity, moisture/protein ratio, total aerobic plate count [TAC]) and sensory properties. Jerky pasteurized by nonmarinade method A (76.6 degrees C dry bulb, 54.4 degrees C oven wet bulb temperature for 1 h) had highest sensory scores for spice intensity and interior cured color (redness), and generally lower TACs than jerky from marinade pasteurization methods. Jerky pasteurized by method B (54 degrees C for 121 min in marinade) had higher TACs than other methods. Approximately 2-log reduction in TAC was observed using marinade pasteurization in the smokehouse to internal temperature of 60 degrees for 12 min (method C), or in hot marinade to internal temperature of 70 degrees C before drying (method D), but jerky was less spicy and somewhat darker than jerky from method A. Extruded jerky (1.5-cm thickness) was similar to intact jerky for spice flavor intensity and interior redness, but required longer drying time to reach the target Aw of 0.85. Marinade pasteurization by methods C or D was feasible, and may be a preferred alternative for some processors, since monitoring of oven humidity during pasteurization is not necessary.