Table 1.

Comparison of textural properties of extruded jerky.

Extruded Samples	Descriptive Indicators	Transverse Shear Force (N)	Longitudinal Shear Force (N)	Degree of Organisation	Degree of Orientation
Beef jerky	Variable amplitude	91.20–113.17	30.30–43.91	2.43–3.32	1.42–1.64
	Average value	100.53 ± 6.62 a	37.81 ± 3.69 bc	2.68 ± 0.24 a	1.56 ± 0.07 a
	Coefficient of variation (%)	6.59	9.76	8.99	4.66
Pork jerky	Variable amplitude	93.91–119.19	32.70–51.62	2.23–3.08	1.30–1.51
	Average value	102.60 ± 7.49 a	41.02 ± 5.40 b	2.53 ± 0.26 ab	1.40 ± 0.07 b
	Coefficient of variation (%)	7.30	13.17	10.39	4.82
Chicken jerky	Variable amplitude	61.55–88.44	23.78–41.60	2.06–2.63	1.16–1.32
	Average value	78.42 ± 8.10 b	34.22 ± 5.16 c	2.31 ± 0.19 b	1.25 ± 0.05 c
	Coefficient of variation (%)	10.34	15.07	8.08	4.20
Duck jerky	Variable amplitude	83.22–110.16	40.42–58.40	1.74–2.37	1.12–1.29
	Average value	100.28 ± 7.64 a	50.99 ± 5.26 a	1.98 ± 0.17 c	1.20 ± 0.05 c
	Coefficient of variation (%)	7.62	10.32	8.5	4.51