Development of dried meat product like katsuobushi [dried meat of fish, Katsuwonus pelamis] using beef
2005
Abe, T.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)) | Inoue, S.
A new dried meat product was developed from beef using a modified process of Katsuobushi (dried-skipjack) manufacturing, in which mild enzymatic proteolysis and steaming are introduced to the ordinary process instead of molding and boiling. Semi-tendinosus muscle was used in this research because its low fat content is suitable for katsuobushi manufacturing. The glutamic-acid content of the new product is 10 times that of the ordinary manufactured product, 12 times that of commercial katsuobishi and 3 times that of sababushi (dried- mackerel). Meat discoloration was prevented by shading and nitrogen substitution. The new dried meat product has strong umami and a good flavor similar to beef jerky. It is expected to be used for soup stock and meal toppings such as pizza and pasta.
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