- Volume 17 Issue 5
DOI QR Code
Determination of Quality Changes throughout Process ing Steps in Chinese-style Pork Jerky
- Chen, W.S. (Animal Products Processing Division, Livestock Research Institute, Council of Agriculture) ;
- Liu, D.C. (Dept. of Animal Science, National Chung-Hsing University) ;
- Chen, M.T. (Department of Food Science Technology, Da-Yeh University)
- Received : 2003.08.13
- Accepted : 2004.01.26
- Published : 2004.05.01
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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