Work

Influence of drying time and sugar content on the sensory profile of beef jerky

Year: 2025

Type: article

Abstract: Beef jerky is widely consumed for its convenience, sensory appeal, and shelf stability. Reducing sugar content is a public health priority but presents technological and sensory challenges. Drying time also plays a crucial role due to its economic and sustainability impacts. This study evaluated the effects of different drying times (2, 3, 4, and 6 h) and sugar levels (0.5%, 1%, and 1.5%) on beef jerky's sensory and physicochemical properties. Drying time significantly influenced product quality, affecting sensory attributes. Results showed that reducing added sugar did not compromise the sensory properties preferred by consumers. Moreover, optimizing both drying time and sugar content can improve production efficiency while maintaining consumer acceptance. These findings highlight the potential for healthier beef jerky with enhanced sustainability.

Source: npj Science of Food

DOI: 10.1038/s41538-025-00433-8

Authors: Vitor Andre Silva Vidal, Rikke Harveland Ølberg, Lene Waldenstrøm, Ida-Johanne Jensen, Jørgen Lerfall

Institution: Norwegian University of Science and Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,790