Development and characterization of dry beef jerky products

Tatjana Peulić; Marija Jokanović; Jovana Delić; Slađana Rakita; Miloš Županjac; Snežana Škaljac; Predrag Ikonić

doi:10.18485/meattech.2025.66.3.84

Tatjana Peulić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-7074-4633
Marija Jokanović University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-1282-175X
Jovana Delić University of Kragujevac, Institute for Information Technologies Kragujevac, Kragujevac, Serbia https://orcid.org/0000-0002-8764-4110
Slađana Rakita University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-5968-9493
Miloš Županjac University of Novi Sad, Institute of Food Technology, Serbia https://orcid.org/0000-0002-8310-4213
Snežana Škaljac University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-9102-8417
Predrag Ikonić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-4882-8048

DOI: https://doi.org/10.18485/meattech.2025.66.3.84

Keywords: beef jerky, high-protein snacks, ready-to-eat meat products, heat-treated

Abstract

In response to growing consumer demand for convenient, high-protein snacks with improved nutritional profiles, three types of beef jerky products were developed and evaluated: basic, sweet and hot. The products were prepared from beef cuts (M. semimembranosus and M. semitendinosus), marinated with different spice and sauce combinations, and dried under controlled conditions. Microbiological safety and nutritional quality parameters were determined. All products were microbiologically safe for consumption, with no detection of pathogenic microorganisms. Regarding nutritional quality, all products were characterised by a notably high protein content, ranging from 47.61% in the sweet jerky to 49.96% in the hot jerky. Fat content differed slightly between the products, ranging from 5.67% in the basic jerky to 6.29% in the hot jerky, indicating that all products were generally low in fat. Fatty acid profiles indicated a desirable ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA), with SFA being the most dominant group. The sweet jerky contained significantly higher levels of carbohydrates (8.79%) and sugars (8.13%), which can be attributed to the marinade composition. Although salt levels were relatively high across all variants, they remained within expected ranges for jerky products. These findings suggest that beef jerky can be a nutritious meat-based snack, with potential for further improvement—especially in developing a sweet-flavoured variant with reduced sugar content to meet both sensory and health expectations.