Comparative Gastrointestinal Digestion Dynamics of Air-Dried and Freeze-Dried Yak Jerky: Insights from a Dynamic In Vitro Human Stomach–Intestine (DHSI-IV) System

Yak meat jerky, a traditional high-protein food commonly consumed in high-altitude regions, is often produced via air-drying, which may adversely affect its nutritional quality and digestibility. This study systematically compared the gastrointestinal digestion profiles of air-dried yak meat (ADM) and vacuum freeze-dried yak meat (VFDM) using a dynamic <i>in vitro</i> human stomach-intestine (DHSI-IV) system. Key digestive parameters, including gastric emptying kinetics, particle size distribution, and protein hydrolysis, were evaluated under physiologically relevant conditions. VFDM exhibited superior hydration capacity, contributing to delayed gastric emptying of the mixed solid-liquid phase (<i>t</i>_1/2 = 85.1 ± 1.0 min) compared to ADM (<i>t</i>_1/2 = 80.4 ± 1.2 min), indicating increased gastric satiety. Conversely, VFDM showed a faster solid-phase gastric emptying (<i>t</i>_1/2 = 107.2 ± 0.8 min) relative to ADM (<i>t</i>_1/2 = 113.1 ± 2.7 min), likely due to improved texture and rehydration. Both jerky types exhibited progressive particle disintegration; by 180 min, large particles (>2.0 mm) decreased to 16.88% ± 2.63% in ADM and 20.04% ± 0.64% in VFDM (<i>p</i> > 0.05). Protein digestibility, measured by SDS-PAGE and the degree of hydrolysis (DH), was significantly higher in VFDM (38.5 ± 3.6%) than in ADM (34.0 ± 0.1%, <i>p</i> < 0.05), with VFDM demonstrating more rapid and extensive protein degradation across gastric and intestinal phases. These improvements may be attributed to the porous microstructure and reduced processing-induced protein cross-linking in VFDM, facilitating enhanced enzyme access. Overall, vacuum freeze-drying substantially improved yak jerky protein digestibility, offering the potential for the development of meat-based functional foods targeted at individuals with compromised gastrointestinal function.