Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky

This study compared thephysicochemical attributes of beef jerky dehydrated with UV-A light to those dehydrated in an oven. UV-A light-dehydrated jerky had similar moisture content but lower water activity (P = 0.02) than their oven-dehydrated counterparts. UV-A light dehydration resulted in jerky with lower L* (P = 0.01) and b* (P = 0.001) color coordinates. The jerky’s texture (i.e., puncturability and bendability) and collagen content did not differ between the two dehydration methods. However, UV-A light dehydration produced jerky with greater shear force (P = 0.01) than oven dehydration. Jerky dehydrated using UV-A light exhibited comparable fat content, fatty acid composition, and peroxide value to those dehydrated in the oven, although TBARS was greater in UV-A light-dehydrated jerky (P = 0.04). These findings demonstrate that UV-A light dehydration is viable for beef jerky production. Further research is warranted to assess the shelf stability and consumer acceptability of UV-A light-dehydrated jerky.