Reformulating gyro-flavoured meat jerky

Cynthia Riddle (PI), Conestoga Food Research & Innovation Lab

Gyro Bites, a gyro-flavored meat jerky made without preservatives, experienced quality concerns when stored at ambient temperatures after one month of shelf-life. The product, which uses medium rather than lean meat, is less chewy than traditional jerky. Now available online, the company sought to expand to retail locations and required support to extend the product’s shelf-life and review packaging. 

CFRIL’s assistance included reformulating the original gyro jerky to reduce its water activity and incorporating preservatives to prevent yeast and mold growth. Once microbial stability was achieved, the focus shifted to preventing oxidation by adding antioxidants and exploring technologies such as modified atmosphere packaging and oxygen scavenging sachets. The current packaging was reviewed for its barrier properties, and recommendations for high oxygen and moisture barrier properties suited to the product type were provided. A shelf-life study was initiated, with monthly evaluations of samples for water activity, yeast and mold growth, oxidation, and sensory qualities. 

Funding for this project was provided by the National Research Council Canada.