The conducted study was to determine the effects of Cultured Dextrose (CD) in restructured beef jerky on shelf-life, color, pH, water activity (Aw), sensory, yeast, mold, and aerobic plate count (APC) traits from a 22-day retail standpoint. Three trials were processed to conduct this research; two were used for microbial, pH, Aw, and subjective color, while the third was used for sensory evaluation. Starting at d 1 after cooking and packaging restructured jerky samples were evaluated for instrumental color scores (L*, a*, and b*), pH, Aw, yeast, mold, APC, trained sensory panels, and trained visual acceptability. There were two-way interactions impacting L* and b* and a three-way interaction impacting a* values (P < 0.05). The interaction between panels and treatment for Sucrose (S) treatment from trial 2 and the Cultured Dextrose treatment from Trial 2 was significantly different (P < 0.05). Cultured Dextrose treatment was deemed more acceptable for visual acceptability compared to S treatment (P < 0.05). Panel 2 had a higher subjective overall visual acceptability rate than the other three panels (P < 0.05). For the triangle test, of the 111samples/treatment, 47 CD and 39 S samples were successfully identified. This did not meet the critical number required to be considered statistically detectable at a significant level. Furthermore, microbial evaluation showed two-way interactions between trial and treatment impacting APC levels (P < 0.05). In comparison, neither yeast nor mold levels were impacted by any interaction or main effects (P > 0.05). Overall, fungi presence was lower than expected with any minimum detectible mold being found on 8.33% of S samples and 8.33% of CD samples. Yeast was found to be 3.33% of CD samples and 1.67% of S samples, for the collective experiment. Overall while the study added to the information on Cultured Dextrose as an ingredient in processed meat products more is still to be learned.