The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25℃) for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25℃ storage, the number of mesophilic microorganisms in seasonedbeef packages without nisin increased markedly, but with nisin there was no observed increase. B. cereus cells showed similar trends, although coliform was not detected in all samples. At 25℃ storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly.
Introduction
Materials and Methods
Results and Discussion
Summary