| Autor: |
Dong Gyun Lim, Ki-Chang Nam, Jong Ju Kim, Kap Sung Choi |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
Korean Journal for Food Science of Animal Resources. 33:205-213 |
| ISSN: |
1225-8563 |
| DOI: |
10.5851/kosfa.2013.33.2.205 |
| Popis: |
The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30oC, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at 25oC. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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