Temperature-time combined regulation of moisture migration, protein oxidation and volatile flavor compound changes in roasted beef jerky

Key Points

• Moisture migration increased alongside protein oxidation, contributing to flavor changes in the product.
• Flavor profiles shifted significantly under varying temperature and time conditions during the roasting process.
• Analysis used temperature-time regulation to assess volatile flavor compounds and their relationship with moisture.
• Findings highlight the critical role of temperature-time combinations in enhancing flavor quality of beef jerky.