Table 3. Meta-regression of the effects of humectant levels on quality characteristics of jerky

Parameters	No. of studies	r2	Coefficient (95% CI)	Intercept	p-value
Moisture	29	0.10	–0.28	3.22	<0.05
Protein	16	–0.09	–0.08	–1.44	0.45
Fat	13	0.02	0.14	–0.16	0.73
Ash	13	0.05	–1.35	0.51	0.06
CIE L*	16	–0.12	–0.01	0.76	0.86
CIE a*	16	–0.13	0.09	–0.11	0.27
CIE b*	16	–0.10	–0.15	3.89	0.17
Overall acceptance	25	–0.04	0.05	1.22	0.25

r², correlation value; CI, confidence interval.