FSIS finds ready-to-eat beef jerky/beef snack stick products and voluntarily inspected elk, venison and buffalo jerky products were misbranded and had undeclared allergens.
The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001).