Table 1. Changes in a_w during drying and physicochemical characteristics and sensory attributes of jerky processed from spent hen meats from various formulations

Parameters	Control	10% Glycerol	15% Glycerol	10% Sorbitol	15% Sorbitol
Value of a_w during drying
- 0 h	0.991 ± 0.00^b,1,2	0.993 ± 0.00^a	0.982 ± 0.00^d	0.987 ± 0.00^c	0.990 ± 0.00^b
- 1 h	0.973 ± 0.02^a	0.895 ± 0.01^b	0.795 ± 0.01^c	0.934 ± 0.04^a	0.946 ± 0.01^a
- 2 h	0.881± 0.03^a	0.791 ± 0.05^ab	0.702 ± 0.10^b	0.811 ± 0.10^ab	0.808 ± 0.03^b
- 3 h	0.854 ± 0.03^a	0.748 ± 0.01^b	0.630 ± 0.07^c	0.787 ± 0.01^ab	0.759 ± 0.04^b
Drying yield (%)	42.25 ± 0.81^b	45.81 ± 0.91^a	48.05 ± 0.47^a	47.88 ± 0.76^a	48.46 ± 0.85^a
Moisture (% wet basis)	36.54 ± 1.58^a	30.24 ± 1.32^b	24.96 ± 2.00^c	27.11 ± 0.59^bc	25.45 ± 2.41^c
Color
- Lightness (CIE L*)	24.54 ± 0.10^b	26.83 ± 0.91^ab	28.24 ± 2.20^a	27.84 ± 0.38^a	28.18 ± 0.66^a
- Redness (CIE a*)	9.37 ± 0.30^c	10.00 ± 0.38^c	11.49 ± 0.22^a	10.35 ± 0.84^bc	11.18 ± 0.01^a
- Yellowness (CIE b*)	12.51 ± 0.04^c	13.47 ± 0.81^bc	15.99 ± 0.66^a	14.15 ± 0.90^bc	14.71 ± 0.68^ab
Texture Profile Analysis
- Hardness (N)	35.34 ± 0.06^a	33.97 ± 2.99^b	29.12 ± 0.49^b	36.00 ± 3.17^a	38.69 ± 4.17^a
- Cohesiveness (ratio)	0.68 ± 0.02^a	0.70 ± 0.02^a	0.70 ± 0.01^a	0.62 ± 0.03^b	0.59 ± 0.0 3^b
- Gumminess (N)	24.47 ± 1.60^a	23.63 ± 1.93^a	20.38 ± 2.09^b	22.23 ± 2.54^a	23.57 ± 5.38^a
- Springiness (ratio)	0.78 ± 0.05^b	0.81 ± 0.02^a	0.81 ± 0.02^a	0.78 ± 0.02^b	0.74 ± 0.01^c
- Chewiness (N)	19.51 ± 0.35^a	19.15 ± 1.56^a	16.61 ± 0.91^b	18.78 ± 2.28^a	18.90 ± 5.24^a
Shear force (N)	36.69 ± 0.25^a	31.72 ± 0.46^bc	25.39 ± 0.83^d	30.68 ± 0.35^c	34.70 ± 0.50^ab
Sensory attributes
- Color	4.27 ± 1.14^b	4.53 ± 1.17^ab	5.00 ± 1.16^a	4.67 ± 1.12^ab	4.53 ± 1.17^ab
- Appearance	4.17 ± 1.11^a	4.67 ± 1.29^a	4.70 ± 1.20^a	4.63 ± 1.19^a	4.63 ± 1.03^a
- Texture	3.70 ± 1.21^a	4.30 ± 1.20^a	4.40 ± 1.23^a	3.83 ± 1.31^a	4.27 ± 1.10^a
- Flavor	4.03 ± 1.15^b	4.57 ± 1.13^ab	4.77 ± 1.45^a	4.23 ± 1.34^ab	4.30 ± 1.21 ^ab
- Overall acceptability	4.13 ± 1.16^b	4.80 ± 1.15^a	4.80 ± 1.06^a	4.43 ± 1.17^ab	4.63 ± 1.00^ab