Novel processing technologies for improving quality and storage stability of jerky: A review

Abstract Preparing jerky is an efficient method to extend the shelf life of meat. Although hot-air drying is commonly used to make jerky, certain problems, such as excessively tough texture, lipid oxidation, and high energy costs, are associated with this process. This review focuses on the innovative processing technologies developed for improving the quality and storage stability of jerky. The technologies are divided into two categories: texture modification and shelf life extension. Among the technologies for texture modification, drying technologies that use super-heated steam, mid-infrared radiation, microwave radiation, vacuum, and combined drying methods increase the rate of evaporation and improve meat structure. In addition, the inclusion of humectants improves the texture. Among the methods for shelf life extension, addition of natural antioxidants and processing technologies can inhibit lipid oxidation and microbial growth, thus extending the shelf life of jerky. In conclusion, moisture can be more effectively removed using innovative processing technologies; the use of humectants, antioxidants, or supplementary processing to produce and preserve jerky can enhance its textural properties and shelf life. The effects on various food quality parameters should be assessed to optimize the conditions in these technologies.