Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

• 발행기관: 한국축산식품학회
• 저자명: Dong Gyun Lim Sang Suk Lee Kang Seok Seo Ki Chang Nam
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 531~539쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.10.31

영문 초록

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25˚C.Moisture content and water activity (a(w)) of the samples decreased as the time period of storage increased, regardless of the drying condition (p

키워드

beef jerky hot air-dried sun-dried shade-dried meat quality