Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky
Jerky, a ready-to-eat snack, known for its high protein and low-fat content. Current methods used in jerky processing take 6-10 hours in a conventional oven, dehydrator or smokehouse. In this study, whole buffalo meat was sliced to 5mm and 6mm and cured in three different salt concentrations of 1.0%...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Penerbit Akademia Baru
2018
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| Sarrera elektronikoa: | http://psasir.upm.edu.my/id/eprint/72479/1/Effects%20of%20brine%20concentration.pdf |
| Etiketak: |
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