Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Meat Science

Volumn 80, Issue 2, 2008, Pages 278-286

  Choi, Ji Hun ^a   Jeong, Jong Youn ^a   Han, Doo Jeong ^a   Choi, Yun Sang ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Lee, Eui Soo ^b   Paik, Hyun Dong ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Binding meat; Formulation; Jerky; Pork beef level; Restructured meat

Indexed keywords

OVIS ARIES;

EID: 49649093106     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.028     Document Type: Article

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