Effect of Fermentation Time on Rabbit Meat Jerky Processing
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Keywords

fermentation
jerky
Lactobacillus casei
rabbit meat

How to Cite

Sta. Cruz, J. C., Mallari, N., & Gamboa, M. (2022). Effect of Fermentation Time on Rabbit Meat Jerky Processing. Southeast Asian Journal of Agriculture and Allied Sciences, 1(1), 15–23. https://doi.org/10.63943/sajaas.vol1iss1art2pp15-23

Abstract

This study aims to develop fermented rabbit meat jerky. Lactobacillus casei strain Shirota (Lcs) from commercially available cultured drink was used as a starter culture. Samples of jerky were fermented at 3 h, 5 h, and 7 h. Parameters such as Lactobacillus count (CFU/g), pH, % titratable acidity, % moisture content, and water activity (Aw) were investigated. Results revealed that fermented rabbit meat jerky has a significantly lower pH than unfermented. Percent (%) moisture content and Aw of the fermented samples are found to be comparable to other dried fermented meats. However, no significant changes were observed in % titratable acidity among the jerky produced. The results of this study provide baseline data on the microbiological and physicochemical properties of rabbit meat jerky during fermentation.

https://doi.org/10.63943/sajaas.vol1iss1art2pp15-23
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