The influence of drying methods on the quality of beef jerky from Inner Mongolia was discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and Bayan Nur (BT) was tough, chewy, red and lustrous, while that processed by modern hot air drying from Huhhot (HM) and Bayan Nur (BM) was cohesive, hard, brown and dark, as observed by the moisture content (MC), shear force and colour. HT and BT had high free fatty acid (FFA) contents. And HM and BM had high free amino acid (FAA) contents. HT and BT had high hydrocarbon, aldehyde and ketone contents, while HM and BM had high nitrogen-containing compound contents. The higher hydrocarbon, acid and ester contents were observed in BT and BM, and higher nitrogen-containing compound contents were observed in HT and HM. The traditional method was related to a typical green grassy, fatty, meaty and sweet odour. The modern method increased nitrogen-containing compound contents, generating a roasted beef odour.

讨论了干燥方法对内蒙古牛肉干品质的影响。呼和浩特（HT）和巴彦N尔（BT）的传统自然冷冻干燥加工的牛肉干坚韧，耐嚼，红色和有光泽，而呼和浩特（HM）和巴彦N尔（BM）的现代热风干燥的牛肉干具有粘性含水量（MC），剪切力和颜色观察到的硬，棕和黑。HT和BT具有较高的游离脂肪酸（FFA）含量。HM和BM具有较高的游离氨基酸（FAA）含量。HT和BT具有较高的烃，醛和酮含量，而HM和BM具有较高的含氮化合物含量。在BT和BM中观察到较高的烃，酸和酯含量，在HT和HM中观察到较高的含氮化合物含量。传统方法与典型的绿色草地有关，脂肪，肉味和甜味。现代方法增加了含氮化合物的含量，产生了烤牛肉的气味。