Skip to content

Texture

From DTIC AD0697746 (1969).

Source and licence

From DTIC AD0697746 (1969), printed page 6, digitised by the Internet Archive: https://archive.org/details/DTIC_AD0697746

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Each member rated each property on a scale of 9J then these were averaged.
  2. Table 3 shows the 70 F moisture sorption isotherm values for the ground jerky as percent water on a dry basis.
  3. These values indicate that at all salt levels tested, the water activity would be under .7 and the product would not support microbiological activity.
  4. However, the product is hygroscopic and therefore must be properly packaged to prevent moisture uptake.
  5. The salt level used for taste panels was 3.5 to 4 percent in the final product;
  6. this is close to the range obtained with cooked bacon.
  7. Table 3* Moisture sorption isotherm values of beef jerky _ bars at 70 F as percent water on the dry basis.
  8. Salt in Finished Product .
  9. (0 At Water Activity (Aw) In general, as now developed, the Beef Jerky Bars appear to be highly acceptable for the intended purpose.
  10. Field tests will be needed to determine whether changes (such as softening the texture) will be necessary.
  11. Preliminary field tests by the Marine Corps resulted in a favorable report (Anon, 1969).
  12. Stefansson (1946) stated that fur industry or fur trappers considered 1 pound of jerky to be equivalent to 6 pounds of lean meat.
  13. The lack of sufficient fat prevented the jerky from being used as the sole diet for anything but short periods.
  14. Ration designers must consider this in making up food packets.