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Objective To study of the quality, safety and authenticity analysis of beef jerky in Inner Mongolia region. Methods This study used 114 beef jerky samples from 7 categories of food supervision and sampling inspection and enterprise entrusted inspection in Inner Mongolia region 2017 to 2024 as experimental samples, and used 23 national food safety standards to comprehensively analyze their nutritional components, heavy, food additives, veterinary drug residues, microorganisms, animal source and other 23 quality and safety parameters. Results The protein content and energy of 114 samples of Inner Mongolia beef jerky were (44.26±7.19) kJ/100 g and (1450.13±536.11) kJ/100 g, respectively, but the content of fat and moisture varied greatly, the fat content of Y-2 fried beef jerky and Y-5 fat and lean beefky was significantly higher than other samples, and the moisture content of Y-2 fried beef jerky was significantly lower than other samples lead (detected in 6/25 samples), chromium (detected in 22/25 samples), cadmium (detected in 2/25), nitrite (detected in 5/18 samples), benzoic acid (not in all 37 samples), sorbic acid (detected in 2/37 samples), sodium diacetate (detected in 4/37 samples), carmine (not detected in all 18 samples), sodium saccharin (not detected in all 20 samples), clenbuterol (not in all 19 samples), ractopamine (not detected in all 19 samples), salbutamol (not detected in all 10), total bacterial count (50 samples, 9 of which were less than 10 CFU/g, and 3 were greater than 104 CFU/g), and coliform group (all 50 samples were <10 CFU/g) were all in compliance with the limit requirements of the National Food Safety Standards; 12 samples tested were found to be of bovine origin, and no porcine origin detected. Conclusion The beef jerky in Inner Mongolia has the characteristics of high protein and high energy, and the heavy metal, food additives, veterinary drug residues, microbial indicators all meet the national food safety standards and there is no pork adulteration, showing a high level of quality safety. The moisture and fat content vary greatly which may be related to the processing technology of frying, roasting and air-drying of Inner Mongolia beef jerky and the raw materials.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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