Vidal Vitor Andre Silva, Ølberg Rikke Harveland, Waldenstrøm Lene, Jensen Ida-Johanne, Lerfall Jørgen
Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491, Trondheim, Norway.
NPJ Sci Food. 2025 May 5;9(1):64. doi: 10.1038/s41538-025-00433-8.
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.
牛肉干因其便利性、感官吸引力和货架稳定性而被广泛食用。降低糖分含量是公共卫生的重点，但存在技术和感官方面的挑战。干燥时间因其经济和可持续性影响也起着关键作用。本研究评估了不同干燥时间（2、3、4和6小时）和糖分水平（0.5%、1%和1.5%）对牛肉干感官和理化性质的影响。干燥时间显著影响产品质量，影响感官特性。结果表明，减少添加糖不会损害消费者偏好的感官特性。此外，优化干燥时间和糖分含量可以提高生产效率，同时保持消费者的接受度。这些发现凸显了生产更健康且可持续性更强的牛肉干的潜力。
