Jerky, a ready-to-eat snack, known for its high protein and low-fat content. Current
methods used in jerky processing take 6-10 hours in a conventional oven, dehydrator
or smokehouse. In this study, whole buffalo meat was sliced to 5mm and 6mm and
cured in three different salt concentrations of 1.0%, 1.5% and 2.0% for 24 hours at
4°C. The effects of microwave finish drying (5, 10 and 15 seconds) were examined
after samples were dried in a convection oven for three hours. Cured buffalo slices
showed significant (p