Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
نویسندگان
چکیده
منابع مشابه
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at ...
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The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not unde...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2004
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2004.700