This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately 10<sup>6</sup>CFU/cm<sup>2</sup> ) was tested in broth, spore suspension, and inoculated jerky. D<sub>10</sub> values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.
Introduction
Materials and Methods
Results and Discussion
Summary