Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showe...

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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 27(2014), 8 vom: 17. Aug., Seite 1174-80
1. Verfasser:	Lim, H J (VerfasserIn)
Weitere Verfasser:	Kim, G D, Jung, E Y, Seo, H W, Joo, S T, Jin, S K, Yang, H S
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2014
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Beef Jerky Red Pepper Paste Replaced Salt Soy Sauce Soybean Paste