A Review of Beef Jerky and Its Microbiological Characteristics

¹ Universitas Terbuka, Food Technology Department, 15437 South Tangerang, Banten, Indonesia
² Universitas Terbuka, Biology Department, 15437 South Tangerang, Banten, Indonesia

^* Corresponding author: adhi@ecampus.ut.ac.id

Abstract

Because of its long shelf life, flavor, and health benefits, dried beef must be preserved if we are to fight the world’s food shortage. Several factors, including urbanization, rising living standards, and shifting lifestyles, are driving up demand for processed beef products globally. Customers who purchase processed beef products can enjoy delicious, easyto-prepare meals. Some common examples of air-dried meat products that are readily available in the market today are jerky, biltong, cured ham, and pastirma. This paper attempts to perform a review of the literature regarding the jerky’s manufacturing processes and biochemical changes. To guarantee the safety of jerky products, it is essential to understand how microorganisms affect the preservation of flavor and to cater to consumers’ preferences and health concerns. To provide a wider range of safer products and extend the shelf life of these items, future research should put a priority on improving the efficiency of jerky production.