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Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728507/ https://www.ncbi.nlm.nih.gov/pubmed/35028577 http://dx.doi.org/10.5851/kosfa.2021.e66 |