2/29/2024 0 Comments Rule of rose iso keeps pausingAndress, Department of Foods and Nutrition, and Mark A. The authors are from the University of Georgia (Brian A. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky" was published in the Journal of Food Protection, Vol. What research findings exist on the safety of jerky? If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. ![]() Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. After drying, bacteria become much more heat resistant. The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 ☏ and poultry to 165 ☏ - temperatures at which bacteria are destroyed - before the dehydrating process. Why is it a food safety concern to dry meat without first heating it to 160 ☏? it must remove enough water that microorganisms are unable to grow.the process must be fast enough to dry food before it spoils and.But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 ☏ or 165 ☏.Īfter heating to 160 ☏ or 165 ☏, maintaining a constant dehydrator temperature of 130 to 140 ☏ during the drying process is important because: This step assures that any bacteria present will be destroyed by wet heat. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 ☏ and poultry to 165 ☏ before the dehydrating process. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. Why is temperature important when making jerky? mesh or leather sheets to dry certain types of foods.trays to hold the food during the drying process and.The main components of an electric food dehydrator include: Sun drying is not recommended for making meat jerky due to a lack of a steady heat source and the potential for contamination from animals, insects, dust, and bacteria.ĭrying from an artificial heat source is done by placing food in either a warm oven or a food dehydrator. These types of drying are used mainly for fruits such as apricots, tomatoes, and grapes (to make raisins). Solar drying sometimes takes place in a special container that catches and captures the sun's heat. Two types of natural drying - sun drying and "adiabatic" (shade) drying - occur in open air. Whether these enzymes are bacterial, fungal, or naturally occurring autolytic enzymes from the raw food, preventing this enzymatic action preserves the food from biological action. The scientific principal of preserving food by drying is that by removing moisture, enzymes cannot efficiently contact or react with the food. Drying technology is both simple and readily available to most of the world's culture. Canning technology is less than 200 years old and freezing became practical only during this century when electricity became more and more available to people. ![]() Our word "jerky" came from the Spanish word "charque." How can drying meat make it safe?ĭrying is the world's oldest and most common method of food preservation. North American Indians mixed ground dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game used in many African countries. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales. Jerky is a food known at least since ancient Egypt. Because most of the moisture is removed, it is shelf stable - can be stored without refrigeration - making it a handy food for backpackers and others who don't have access to refrigerators. A pound of meat or poultry weighs about four ounces after being made into jerky. This product is a nutrient-dense meat that has been made lightweight by drying. Included here is the scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky. ![]() When raw meat or poultry is dehydrated at home - either in a warm oven or a food dehydrator - to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 ☏ of a food dehydrator.
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