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This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control ( p &lt;0.05). T3 (venison+green tea powder 1%) showed a lower a w than all other samples during storage for 10 and 20 d ( p &lt;0.05). Hunter's color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 ( p &lt;0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 ( p &lt;0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d ( p &lt;0.05). The TBARS values of T3 jerky were lower than those of other jerky samples ( p &lt;0.05).

The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage