Webinar

Unlocking the Secrets of Beef Jerky with Water Activity

Water activity helps improve the quality of bread, crackers, cereal, and other grain-based products.

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

Presenter

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