Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics.

ABSTRACT: The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types of jerky (beef, turkey, venison, pork, and chicken) and 7 samples of beef biltong were analysed. The jerky and biltong samples showed low water activity values (a_w < 0.800), which makes them microbially stable products that can be stored at room temperature without the risk of further bacterial growth. Listeria monocytogenes was not detected in any of the 92 analysed samples. From a food safety perspective, the finding of Salmonella Enteritidis in one chicken jerky sample was unacceptable. Total viable count (TVC) valu

SUBMITTER: Vesela H 

PROVIDER: S-EPMC12607738 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature