【摘 要】
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The purpose of this study was to investigate the quality characteristics of pork jerky prepared under various curing conditions.Jerky was dried using cured pork meat immersed for 6,12,24,or 48 h,or tu
【机 构】
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Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Hwayang-dong, G
论文部分内容阅读
The purpose of this study was to investigate the quality characteristics of pork jerky prepared under various curing conditions.Jerky was dried using cured pork meat immersed for 6,12,24,or 48 h,or tumbled for 10,20,30,or 60 min.As curing time increased,the water contents,TBA values,and drying yields increased for both immersion and rambling treatments,however there were no significant differences in the protein,fat,and ash contents.
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