Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time () of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at .