Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics

The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types of jerky (beef, turkey, venison, pork, and chicken) and 7 samples of beef biltong were analysed. The jerky and biltong samples showed low water activity values (a_w < 0.800), which makes them microbially stable products that can be stored at room temperature without the risk of further bacterial growth. <i>Listeria monocytogenes</i> was not detected in any of the 92 analysed samples. From a food safety perspective, the finding of <i>Salmonella</i> Enteritidis in one chicken jerky sample was unacceptable. Total viable count (TVC) values showed high variability, with findings over 8 log CFU/g. These high TVC values indicate heavily contaminated meat used to prepare dried products, or errors in the technological process that allowed bacterial growth. Both are unacceptable from a food quality and safety perspective. This means that more attention needs to be paid to the production process by processors, as well as by competent authorities. The analyses confirmed a high average protein content (>50%) in the final products and a low average fat content (<8%). The average salt content exceeded 3.0% and there was no statistically significant difference between the samples (<i>p</i> > 0.05). Similarly, there was no difference in TBARS values (<i>p</i> > 0.05). Microbial counts (TVC, lactic acid bacteria, and <i>Enterobacteriaceae</i>) were strongly affected by water activity, which was strongly negatively correlated with dry matter and its components such as proteins and ash/NaCl.