DEVELOPMENT AND PROCESS OPTIMIZATION OF SHEEP JERKY ANALOGUE: EFFECTS OF SLICE THICKNESS AND DRYING TEMPERATURE

The growing demand for high-protein, convenient foods has stimulated the development of innovative meat-based products. In this context, this study aimed to develop a sheep jerky analogue and evaluate the effects of slice thickness and drying temperature on key technological and physicochemical properties. Sheep meat (Longissimus dorsi) was processed into slices of four thicknesses (3, 4, 5, and 6 mm), marinated, and dried at two temperatures (60 °C and 70 °C) until reaching a water activity (aw) of 0.80–0.85. Drying time, yield, water activity, pH, and proximate composition were evaluated. Drying kinetics showed that increasing slice thickness significantly increased drying time, while higher temperature accelerated moisture removal. Drying at 70 °C resulted in shorter processing times and improved process efficiency. Yield was influenced by the interaction between thickness and temperature, with thinner slices showing higher yield at 60 °C, whereas thicker slices performed better at 70 °C due to reduced exposure time. Water activity values ranged from 0.80 to 0.85, indicating effective reduction of microbial growth potential, although additional preservation strategies are required for fungal stability. The pH values showed a slight increase with slice thickness, particularly at higher drying temperature, suggesting concentration effects during dehydration. Proximate composition analysis revealed that moisture content decreased more effectively at 70 °C, while ash content increased due to concentration effects. Protein values ranged between approximately 42% and 46%, consistent with typical values for dehydrated meat products, confirming the nutritional potential of the developed product. Lipid content showed minor variations across treatments without a clear trend. Overall, both drying temperature and slice thickness significantly influenced the technological performance and quality attributes of sheep jerky analogue. The results demonstrate that process optimization is essential to balance efficiency and product quality, highlighting the potential of sheep meat as a raw material for the development of innovative high-protein snacks.