Concepedia

Jerky Production

Jerky Production is a method of meat preservation that involves the controlled dehydration of lean meat slices through the application of low heat and, optionally, curing agents to inhibit microbial growth and extend shelf life.

26

Publications

683

Citations

118

Authors

38

Institutions

Publications per year

2017–2026

10

Parents

Publications

26

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Tae‐Kyung Kim, Hae In Yong, Sun‐Young Park et al. · Food Chemistry · 2021 · 65 citations

, , +12

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

K. Shikha Ojha, Daniel Granato, Gaurav Rajuria et al. · Food Chemistry · 2017 · 63 citations · Full text

, , +17

Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator

N. G. Faith · International Journal of Food Microbiology · 1998 · 57 citations

, , +15

Functional study of the pectoral spine stridulation mechanism in different mochokid catfishes

Éric Parmentier, Grégory Fabri, Ingrid M. Kaatz et al. · Journal of Experimental Biology · 2010 · 39 citations · Full text

, , +16

Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation

Judy A. Harrison, Mark A. Harrison, Ruth Ann Rose-Morrow et al. · Journal of Food Protection · 2001 · 31 citations

, , +16

1–5 of 26

Authors

118

  1. YC
    Yun‐Sang Choi

    Korea Food Research Institute, South Korea

    3 publications · 105 citations

    3

    h-index

  2. SC
    Steven C. Ingham

    University of Wisconsin–Madison, United States

    3 publications · 56 citations

    3

    h-index

  3. HI
    Hae In Yong

    Chungnam National University, South Korea

    2 publications · 81 citations

    2

    h-index

  4. SJ
    Samooel Jung

    Chungnam National University, South Korea

    2 publications · 81 citations

    2

    h-index

  5. BH
    Barbara H. Ingham

    University of Wisconsin–Madison, United States

    2 publications · 44 citations

    2

    h-index

1–5 of 118

Institutions

38

  1. University of Wisconsin–Madison

    Madison, United States

    4 h-index

    8 publications

    186 citations

  2. Korea Food Research Institute

    Wanju, South Korea

    3 h-index

    13 publications

    469 citations

  3. Chungnam National University

    Daejeon, South Korea

    2 h-index

    2 publications

    81 citations

  4. Andalas University

    Padang, Indonesia

    1 h-index

    3 publications

    39 citations

  5. Lodz University of Technology

    Lodz, Poland

    1 h-index

    4 publications

    64 citations

  6. Purdue University West Lafayette

    West Lafayette, United States

    1 h-index

    1 publications

    24 citations

  7. Universidade Estadual de Ponta Grossa

    Ponta Grossa, Brazil

    1 h-index

    1 publications

    63 citations

  8. Universidad Autónoma de Baja California

    Mexicali, Mexico

    1 h-index

    1 publications

    20 citations

1–8 of 38

Venues

  1. Journal of Food Protection

    4 publications · 98 citations

    4

    h-index

  2. Food Chemistry

    2 publications · 128 citations

    2

    h-index

  3. International Journal of Food Microbiology

    2 publications · 77 citations

    2

    h-index

  4. 2

    h-index

  5. Journal of Experimental Biology

    1 publications · 39 citations

    1

    h-index

1–5