BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared. RESULTS: An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. CONCLUSIONS: Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.
BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared. RESULTS: An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. CONCLUSIONS:Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.