Table 1. Formula for the preparation of beef and venison jerky added with green tea powder
| Ingredient | Treatment (g)
|
| Control | T1 | T2 | T3 |
| Beef | 400 (100%) | | | |
| Venison | | 400 (100%) | 400 (100%) | 400 (100%) |
| Water | 48 (12%) | 48 (12%) | 48 (12%) | 48 (12%) |
| Sodium chloride | 8 (2%) | 8 (2%) | 8 (2%) | 8 (2%) |
| Brown sugar | 8 (2%) | 8 (2%) | 8 (2%) | 8 (2%) |
| Sodium nitrite | 0.02 (0.005%) | 0.02 (0.005%) | 0.02 (0.005%) | 0.02 (0.005%) |
| Phosphate | 0.4 (0.1%) | 0.4 (0.1%) | 0.4 (0.1%) | 0.4 (0.1%) |
| Ascorbic acid | 2 (0.5%) | 2 (0.5%) | 2 (0.5%) | 2 (0.5%) |
| Ginger powder | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) |
| Onion power | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) |
| Garlic powder | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) | 4.8 (1.2%) |
| Black pepper | 0.64 (0.16%) | 0.64 (0.16%) | 0.64 (0.16%) | 0.64 (0.16%) |
| Green tea powder | | | 2 (0.5%) | 4 (1%) |