Quality Standards and Inexpensive Drying Technology for Semi-Dried Jerky in Gialai Province: A Short Review

Abstract

The aims of this study were to: (1) review the quality standards for semi-dried jerky and (2) discuss common inexpensive drying methods as a preservation technique on nutrient contents of beef. A quality standard is a composite evaluation of factors that affect palatability of meat. These factors were materials, physicochemical evaluation, contaminated substances, bacteria, and parasites. Furthermore, the reviewed beef drying methods included natural drying, artificial drying and mixed mode solar drying. Results showed that solar greenhouse drying system is the optimal technique that could apply for semi-dried jerky in Gia Lai province. This study presents a brief overview of literature and legal resources related to food quality and inexpensive drying methods that would be suitable for semi-dried jerky in Gialai province.