Table 2. Quality characteristics of jerky with humectants

Parameters	No. of studies	SMD	95% CI		p-value	Heterogeneity			Publication bias
Parameters	No. of studies	SMD	Lower	Upper	p-value	Q	p-value	I² (%)	p-value (Begg’s test)	Trim and fill
Moisture	29	1.28	0.359	2.195	<0.05	76.20	<0.05	61.9	0.11	-
Water activity	20	–0.26	–0.671	0.153	0.21	22.95	0.17	22.9	0.08	7
pH	22	0.12	–0.296	0.542	0.57	38.87	0.15	43.4	0.74	-
Protein	16	–1.61	–2.534	–0.676	<0.05	34.19	<0.05	56.1	0.31	-
Fat	13	–0.09	–0.652	0.454	0.72	21.45	<0.05	44.0	0.12	-
Ash	13	–1.59	–3.259	0.086	0.06	36.43	<0.05	67.1	<0.05	-
Shear force	17	–0.84	–1.316	–0.359	<0.05	15.35	0.49	0.00	<0.05	5
TPC	6	0.45	–0.971	1.864	0.53	12.42	<0.05	59.8	0.98	-
TBARS	9	0.30	–0.868	1.472	0.61	20.53	<0.05	61.0	0.60	-
Metmyoglobin	11	–0.96	–1.672	–0.249	<0.05	13.13	0.22	23.9	<0.05	4
CIE L*	16	0.20	–0.516	0.919	0.58	33.68	<0.05	55.5	0.19	-
CIE a*	16	0.49	–0.037	1.035	0.06	29.70	<0.05	50.0	0.82	-
CIE b*	16	1.67	0.172	3.179	<0.05	43.14	<0.05	65.2	<0.05	-
MFI	8	3.22	–0.002	6.433	<0.05	23.31	<0.05	70.0	<0.05	-
Overall acceptance	25	1.73	0.714	2.744	<0.05	201.59	<0.05	88.1	<0.05	-

SMD, standardized mean difference; CI, confidence interval of SMD; Q, chi-squared statistic; I², percentage of variation; TPC, total plate count; TBARS, thiobarbituric acid reactive substances; MFI, myofibrillar fragmentation index.