Lene Waldenstrøm

1 month ago | nature.com | Ida-Johanne Jensen |Jørgen Lerfall |Rikke Harveland Ølberg |Lene Waldenstrøm |Victoria Aranda

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.