Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Se-Myung, Kim, Tae-Kyung, Kim, Hyun-Wook, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066036/
https://www.ncbi.nlm.nih.gov/pubmed/33918496
http://dx.doi.org/10.3390/foods10040762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066036/
https://www.ncbi.nlm.nih.gov/pubmed/33918496
http://dx.doi.org/10.3390/foods10040762

Ejemplares similares