Research Progress of Meat Jerky Varieties and Meat Jerky Preservation Technology

ZHANG Yizhuo; LI Teng; CHEN Feifei; ZHAO Yang; LI Yangyang; ZHAO Changqing

doi:10.13386/j.issn1002-0306.2020090106

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 440-448. > DOI: 10.13386/j.issn1002-0306.2020090106

ZHANG Yizhuo, LI Teng, CHEN Feifei, et al. Research Progress of Meat Jerky Varieties and Meat Jerky Preservation Technology[J]. Science and Technology of Food Industry, 2021, 42(20): 440−448. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090106.

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Research Progress of Meat Jerky Varieties and Meat Jerky Preservation Technology

College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China

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Received Date: September 09, 2020
Available Online: August 16, 2021

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Abstract

As a nutritious, healthy, delicious and portable meat product, meat jerky was favored by many consumers. Jerky includes beef jerky, mutton jerky, pork jerky, horse jerky, poultry jerky, goose jerky and other poultry jerky, fish jerky, frog jerky and other aquatic jerky, snake jerky, rabbit jerky and other types jerky. This article reviews the research status of different kinds of meat jerky, explains the factors that cause the spoilage of meat jerky, and the preservation techniques commonly used in meat jerky and other meat products. In this paper, the research status and preservation technology of different meat jerky are summarized, and the methods of improving the flavor and taste of dried meat, stabilizing the quality and prolonging the shelf life of dried meat are analyzed. The research content of this paper would have reference significance for the improvement of the quality of meat jerky in the market, the research of new varieties of meat jerky and the development of new storage methods, and also promote the development of meat products industry to a certain extent.
- jerky,
- flavor,
- quality,
- preservation,
- shelf life

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