Development of sheep-based jerky beef analog
DOI:
https://doi.org/10.5327/fst.573Palavras-chave:
jerky beef, sheep meat, protein, dehydrationResumo
Jerky beef is a dehydrated meat product that represents a convenient alternative for animal protein consumption. In response to the growing demand for ready-to-eat foods with high biological value, this study aimed to develop formulations of a sheep-based jerky beef analog by evaluating different slice thicknesses and drying temperatures. Samples were prepared at four thicknesses (3, 4, 5, and 6 mm) and subjected to two drying temperatures (60 °C and 70 °C). The products were analyzed for physicochemical composition, color, texture, water activity, drying time, and yield. Both thickness and temperature significantly influenced parameters such as drying time, yield, pH, proximate composition, and color. Among the tested conditions, drying at 70 °C provided superior economic feasibility, particularly in terms of yield, indicating its potential as a promising alternative for the development of sheep-based jerky beef analogs.
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