Raisins add nutrition, flavor to jerky.

Raisins may soon find a new application: keeping beef jerky tasty, more nutritious and safe. Researchers at Oregon State University have determined that raisins are an excellent substitute for sodium nitrite, a preservative commonly used in beef jerky.

In addition to inhibiting bacterial growth, raisins bring multiple nutritional benefits to jerky, unlike jerky made with typical preservatives. When you add raisins to jerky, it lessens the amount of fat in the jerky. Plus, raisins are high in antioxidants and have a lot of fiber. Consumers are looking for low fat, high fiber and antioxidants in products today, as you know.

Moreover, raisins may be of benefit to those on sodium-restricted diets. Traditionally, highsodium foods such as beef jerky are not good for patients on low-salt diets. The substitution of raisins for a high-nitrite curing mix may make beef jerky an option for these people again.

Oregon State researchers evaluated the taste, texture, antioxidant potential and antimicrobial properties of jerky made with ground beef. They compared the properties of the raisin jerky to commercial jerky made with sodium nitrite and to jerky made without any preservatives.

In blind taste tests, a scientific panel evaluated the three types of jerky for flavor, texture, chewiness, overall liking and appearance. Panelists ranked the 10% raisin jerky as superior to the nitrite control in terms of overall liking, flavor, texture and appearance. They said the sweet and tangy flavor imparted by the raisins was pleasing, and it made the jerky seem less salty.

Investigators found that ground-up raisins work just as well as the preservative sodium nitrite, typically used as a processed meat preservative. Adding raisins to jerky inhibited bacterial growth, especially E. coli, Staphylococcus aureus and Listeria monocytogenes. Raisins performed as an antimicrobial at least as well as sodium nitrite does in jerky, we're told. Raisins are high in sugar, which inhibits microbial growth. The sugar makes the water in food less available to microbes. And raisins are acidic, which also discourages microbes.

The high antioxidant levels in raisins may decrease off-flavors associated with oxidation or rancidity. Scientists next plan on investigating how this may occur. They also believe that raisins may prove valuable in vegetarian products such as meatless burgers and sausage. Further information. Mark Daeschel, Department of Food Science and Technology, Oregon State University, 240B Wiegand Hall, Corvallis, OR 97331; phone: [phone]; fax: [phone]; email: [e-mail].