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

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 venis...

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Detalles Bibliográficos
Autores principales: Nam, Ki Chang, Kim, Hyun Cheul, Cha, Jusu, Yim, Dong Gyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112425/
https://www.ncbi.nlm.nih.gov/pubmed/27857538
http://dx.doi.org/10.5851/kosfa.2016.36.5.626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112425/
https://www.ncbi.nlm.nih.gov/pubmed/27857538
http://dx.doi.org/10.5851/kosfa.2016.36.5.626

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