Webinar - June 10, 2013

Unlocking the Secrets of Beef Jerky with Water Activity


Dr. Brady Carter, METER’s Director of Food Science discusses how water activity influences the quality and shelf life of beef jerky.  Topics covered include:

  • Basic processing principles for moisture control
  • How to track moisture control in processed meats
  • Basics of water activity
  • How to measure water activity
  • Water activity vs. moisture content
  • Moisture sorption isotherms
  • Uses for water activity
  • Microbial growth
  • How to know whether or not to refrigerate
  • How to control water activity
  • Prevent overdrying
  • Packaging performance