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Process Optimization and Preliminary Quality Evaluation of Low-Fat Spicy Beef Jerky by Microwave-Assisted Pre-Drying and Oven Roasting

Bo Li, Yushu Wang, Chunxia Chu, Guifang Chang, He Zhu
International Journal of Agriculture and Food Sciences Research, (2026), Vol.4, No.3, pp.55-72
Published: September 30, 2026
DOI: 10.62051/ijafsr.v4n3.06
PDF: Download Full Text PDF
Abstract

This study developed and evaluated a microwave-assisted pre-drying and oven-roasting process for Low-Fat Spicy Beef Jerky using single-factor screening, a three-factor three-level orthogonal design, sensory evaluation, fuzzy comprehensive evaluation, and preliminary texture profile analysis. The formulation was based on 100 g fresh beef hind-leg muscle and contained beef powder, flavoring powder, cooking wine, light soy sauce, soybean oil, honey, sugar, cumin powder, oyster sauce, and chili powder. Beef powder concentration, microwave temperature, roasting temperature, and roasting time were investigated within the experimental ranges reported in the source study. Ten assessors evaluated color, flavor, texture, and taste on a 10-point scale, and the assigned normalized weights were 0.30, 0.20, 0.30, and 0.20, respectively. The orthogonal stage contained nine combinations, while six additional records were included in the combined K-value and analysis-of-variance assessment. The marginal optimum was 90 °C microwave pre-drying, 105 °C oven roasting, and 90 min roasting, and orthogonal sample 5 obtained the highest reported fuzzy comprehensive score of 8.26. The supplied statistical model was significant (P < 0.001), with R2 = 0.739 and adjusted R2 = 0.712. The original analytical framework also included volatile compounds, fatty acids, Fourier-transform infrared spectroscopy, and ion-mobility spectrometry. These methods and the original spectra are retained in the manuscript, while no chemical concentration or structural percentage is fabricated where numerical result tables are unavailable. The designation Low-Fat Spicy Beef Jerky is retained as the product identity; because finished-product proximate fat was not measured in the supplied record, no numerical nutrition claim is introduced.

Keywords: Beef jerky, Microwave-assisted drying, Oven roasting, Sensory evaluation, Fuzzy comprehensive evaluation, Texture profile analysis, Low-Fat Spicy Beef Jerky
APA Citation: Bo Li, Yushu Wang, Chunxia Chu, Guifang Chang, He Zhu (2026). Process Optimization and Preliminary Quality Evaluation of Low-Fat Spicy Beef Jerky by Microwave-Assisted Pre-Drying and Oven Roasting. International Journal of Agriculture and Food Sciences Research, 4(3), 55-72. https://doi.org/10.62051/ijafsr.v4n3.06

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