Processing optimization of restructured jerky from bovine meat, heart, and liver

Abstract

This research aimed to investigate the possibility of using bovine byproducts as supplements in restructured jerky and the optimal ratio of raw materials and curing conditions were determined by the response surface method (RSM). The optimal ratio was as follows: bovine heart 67.2%, bovine liver 37.2%, and vegetable oil 5.5% by weight replacing bovine meat. The optimal curing conditions were as follows: curing time of 14 hr, egg white (EW) content of 3%, Monascus color content of 0.02%, and sodium erythorbate (ERY) content of 0.04%. When compared with the traditional, the addition of bovine byproducts decreased hardness, gumminess, and chewiness and increased the redness and lightness significantly (p < .05), besides, the fat content of the optimal is lower, and the content of potassium, calcium, iron, magnesium, zinc, and selenium were significantly higher (p < .05), suggesting that using edible bovine byproducts in the formulation of jerky is viable. Novelty impact statement The optimal ratio of restructured jerky was as follows: bovine heart 67.2%, bovine liver 37.2%, and vegetable oil 5.5% by weight replacing bovine meat. The optimal curing conditions were as follows: curing time of 14 hr, egg white content of 3%, Monascus color content of 0.02%, and sodium erythorbate content of 0.04%. The addition of bovine heart and liver in the formulation of restructured jerky decreased hardness, gumminess, and chewiness and increased the redness and lightness significantly when compared with the traditional jerky. Besides, the optimal fat content is lower, and potassium, calcium, iron, magnesium, zinc, and selenium were significantly higher.