Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showe...

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Detalles Bibliográficos
Autores principales: Lim, H. J., Kim, G. D., Jung, E. Y., Seo, H. W., Joo, S. T., Jin, S. K., Yang, H. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4109874/
https://www.ncbi.nlm.nih.gov/pubmed/25083112
http://dx.doi.org/10.5713/ajas.2013.13853

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4109874/
https://www.ncbi.nlm.nih.gov/pubmed/25083112
http://dx.doi.org/10.5713/ajas.2013.13853

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