|
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" derived from the Quechua word ''ch'arki'' which means "dried, salted meat".〔Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)〕 All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying. The resulting jerky from the above methods would be a salty and/or savory snack. However, often a sweet or semi-sweet recipe is used, with sugar being a major ingredient (in contrast to biltong which is a dried meat product that utilizes the acid in vinegar rather than salt to inhibit bacterial growth when drying the meat). Jerky is ready-to-eat and needs no additional preparation. It can be stored for months without refrigeration. When the protein to moisture content ratio is correct, the resulting meat is cured, or preserved. There are many products in the marketplace which are sold as jerky which consist of highly processed, chopped and formed meat, rather than traditional sliced, whole-muscle meat. These products may contain more fat, but moisture content, like the whole-muscle product, must meet a 0.75 to 1 moisture to protein ratio in the US.〔USDA Food Standards and Labeling Policy Book, p. 83〕 Chemical preservatives can be used to prevent oxidative spoilage, but the moisture to protein ratio prevents microbial spoilage by low water activity. Many jerky products are very high in sugar and are therefore very sweet, unlike biltong, which rarely contains added sugars. A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have more than 65% of protein content.〔(【引用サイトリンク】url=http://www.meatsnacker.co.uk/collections/high-protein-meat-snacks/products/billy-franks-beef-jerky-roast-beef-mustard-40g )〕 Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people. A 30 g serving of jerky could contain more than 600 mg of sodium, which would be about 30% of the recommended USRDA. == Preparation == Any particular preparation or recipe for jerky typically uses only one type of meat. Around the world, meat from domestic and wild animals is used to make jerky. Meats from domestic animals include bovine, pork, goat and mutton or lamb. Wild animals including deer, kudu, springbok, kangaroo, and bison are also used. Recently, other animals such as turkey, ostrich, salmon, alligator, tuna, emu, horse, and camel have also been used. Most of the fat must be trimmed off prior to drying the meat, as fat does not dry, thus creating the potential for spoilage as the fat becomes rancid (modern vacuum packing and chemical preservatives have served to help prevent these risks). The meat must be dried quickly, to limit bacterial growth during the critical period where the meat is not yet dry. To do this, the meat is thinly sliced, or pressed thinly, in the case of ground meat. The strips of meat are dried at low temperatures, to avoid cooking it, or overdrying it to the point where it is brittle. In present-day factories, large jerky ovens are made of insulated panels. Inside these low-temperature drying ovens are many heater elements and fans. The ovens have exhaust ports to remove the moisture-laden air. The combination of fast-moving air and low heat dries the meat to the desired moisture content within a few hours. The raw, marinated jerky strips are placed on racks of nylon-coated metal screens which have been sprayed with a light vegetable oil to allow the meat to be removed easily. The screen trays are placed closely in layers on rolling carts which are then put in the drying oven. Some additional form of chemical preservative, such as sodium nitrite, is often used in conjunction with the historical salted drying procedure to prepare jerky. Smoking is the most traditional method, as it preserves, flavors, and dries the meat simultaneously. Salting is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jerky」の詳細全文を読む スポンサード リンク
|