Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882362" target="_blank" >RIV/62157124:16270/25:43882362 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14110/25:00142748

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/21/3792" target="_blank" >https://www.mdpi.com/2304-8158/14/21/3792</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14213792" target="_blank" >10.3390/foods14213792</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics

Popis výsledku v původním jazyce

The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types of jerky (beef, turkey, venison, pork, and chicken) and 7 samples of beef biltong were analysed. The jerky and biltong samples showed low water activity values (a(w) &lt; 0.800), which makes them microbially stable products that can be stored at room temperature without the risk of further bacterial growth. Listeria monocytogenes was not detected in any of the 92 analysed samples. From a food safety perspective, the finding of Salmonella Enteritidis in one chicken jerky sample was unacceptable. Total viable count (TVC) values showed high variability, with findings over 8 log CFU/g. These high TVC values indicate heavily contaminated meat used to prepare dried products, or errors in the technological process that allowed bacterial growth. Both are unacceptable from a food quality and safety perspective. This means that more attention needs to be paid to the production process by processors, as well as by competent authorities. The analyses confirmed a high average protein content (&gt;50%) in the final products and a low average fat content (&lt;8%). The average salt content exceeded 3.0% and there was no statistically significant difference between the samples (p &gt; 0.05). Similarly, there was no difference in TBARS values (p &gt; 0.05). Microbial counts (TVC, lactic acid bacteria, and Enterobacteriaceae) were strongly affected by water activity, which was strongly negatively correlated with dry matter and its components such as proteins and ash/NaCl.

Název v anglickém jazyce

Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics

Popis výsledku anglicky

The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types of jerky (beef, turkey, venison, pork, and chicken) and 7 samples of beef biltong were analysed. The jerky and biltong samples showed low water activity values (a(w) &lt; 0.800), which makes them microbially stable products that can be stored at room temperature without the risk of further bacterial growth. Listeria monocytogenes was not detected in any of the 92 analysed samples. From a food safety perspective, the finding of Salmonella Enteritidis in one chicken jerky sample was unacceptable. Total viable count (TVC) values showed high variability, with findings over 8 log CFU/g. These high TVC values indicate heavily contaminated meat used to prepare dried products, or errors in the technological process that allowed bacterial growth. Both are unacceptable from a food quality and safety perspective. This means that more attention needs to be paid to the production process by processors, as well as by competent authorities. The analyses confirmed a high average protein content (&gt;50%) in the final products and a low average fat content (&lt;8%). The average salt content exceeded 3.0% and there was no statistically significant difference between the samples (p &gt; 0.05). Similarly, there was no difference in TBARS values (p &gt; 0.05). Microbial counts (TVC, lactic acid bacteria, and Enterobacteriaceae) were strongly affected by water activity, which was strongly negatively correlated with dry matter and its components such as proteins and ash/NaCl.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

21

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

nestránkováno

Kód UT WoS článku

001615335200001

EID výsledku v databázi Scopus

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