Antimicrobial properties of raisins in beef jerky preservation

Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and a(w) (to 0.64. Storage of vacuum-packaged raisin-beef-jerky (10-wk; 30 C) resulted in a further decrease to pH 4.5 and a)(w) to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non-raisin control. Raisins in ready-to-eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.