LAUSR

The influence of drying methods on the quality of beef jerky from Inner Mongolia was discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and Bayan Nur (BT) was tough, chewy, red and lustrous, while that processed by modern hot air drying from Huhhot (HM) and Bayan Nur (BM) was cohesive, hard, brown and dark, as observed by the moisture content (MC), shear force and colour. HT and BT had high free fatty acid (FFA) contents. And HM and BM had high free amino acid (FAA) contents. HT and BT had high hydrocarbon, aldehyde and ketone contents, while HM and BM had high nitrogen-containing compound contents. The higher hydrocarbon, acid and ester contents were observed in BT and BM, and higher nitrogen-containing compound contents were observed in HT and HM. The traditional method was related to a typical green grassy, fatty, meaty and sweet odour. The modern method increased nitrogen-containing compound contents, generating a roasted beef odour.