ArticleNPJ science of food2025
Influence of drying time and sugar content on the sensory profile of beef jerky.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effects of varying levels of valine supplementation on meat metabolism and rumen microorganisms in Tibetan sheep.Frontiers in microbiology · 2026Article
- Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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.
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Registered trials
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