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\hypersetup{pdftitle={Development of Vacuum"=packed and Ready"=to-eat Intermediate Moisture  chevon Jerky },pdfauthor={Judith Antonino, Joel Juvinal, Charlene Jade Cabral, CAMILLE ANN AMOR, Raiza Casuga},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Chevon, intermediate moisture food, jerky},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\begin{center}
\Large{\textbf{Development of Vacuum"=packed and Ready"=to-eat Intermediate Moisture  chevon Jerky \footnote{\textbf{Contact Address:} Judith Antonino, Central Luzon State University, Dept. of Food Science and Technology, College of Home Science and Industry CLSU, 3120~Science City of Munoz, Philippines, \mbox{e-mail}: \email{judithantoninocbj@hotmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Judith Antonino$^{1}$, Joel Juvinal$^{2}$, Charlene Jade Cabral$^{3}$, CAMILLE ANN AMOR$^{4}$, Raiza Casuga$^{5}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$Central Luzon State University, Dept. of Food Science and Technology, Philippines}}}
\item[]{\small{\textit{$^{2}$Central Luzon State University, Dept. of Food Science and Technology, }}}
\item[]{\small{\textit{$^{3}$Central Luzon State University, Dept. of Food Science and Technology, }}}
\item[]{\small{\textit{$^{4}$Central Luzon State University, Dept. of Food Science and Technology, Philippines}}}
\item[]{\small{\textit{$^{5}$Central Luzon State University, Dept. of Food Science and Technology, Philippines}}}
\end{itemize*}
\index[author]{Antonino, Judith}
\index[author]{Juvinal, Joel}
\index[author]{Cabral, Charlene Jade}
\index[author]{AMOR, CAMILLE ANN}
\index[author]{Casuga, Raiza}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
A study was conducted to produce intermediate moisture jerky using chevon or goat meat as affected by type and level of humectants. Humectants (sucrose and glycerol with varying concentrations of \mbox{3\,\%}, \mbox{6\,\%} and \mbox{9\,\%} based on weight of meat) were incorporated to the barbecue"=style marinade. The chevon strips were soaked for 2 days and was kept in a refrigerator at 4°C. The marinated chevon strips were dried for 3 hours in a cabinet drier at 60--65°C. Mango puree was added to the dried chevon strips to add flavour and then roasted for 10 min at 180°C in a convection oven. After cooling to about room temperature, samples were vacuum"=packed in a low density polyethylene plastic. Physicochemical properties such as moisture content and water activity (Aw) of chevon meat strips were determined. Aerobic Plate Count (APC) for yeast and mould was also conducted to determine the microbial load of the produced chevon jerky. At any level, Aw of chevon jerky with glycerol (0.63--0.71) is significantly lower than with sucrose (0.77--0.82). Treatment with \mbox{9\,\%} glycerol level gave the lowest moisture content (\mbox{20.33\,\%}) for chevon jerky. Yeast and mold count of all the samples is $<$10 Estimated Aerobic Plate Count (EAPC) which is at microbiologically acceptable level. Sensory evaluation was also conducted, it was found that mean overall liking of the product with \mbox{6\,\%} sucrose is significantly higher than the mean overall liking of the product with \mbox{9\,\%} glycerol. Based on the results, chevon jerky with \mbox{9\,\%} glycerol showed the best physico"=chemical and microbiological characteristics.}

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\end{abstract}
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\noindent \textbf{Keywords:} Chevon, intermediate moisture food, jerky
\index[key]{Chevon}
\index[key]{Intermediate moisture food}
\index[key]{Jerky}
\end{document}
