Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2005.10a
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- Pages.225-228
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- 2005
Effect of Nisin on the Storage of Korean Jerky
- Kim, Hyoun-Wook (Division of Animal Life Science, Konkuk University) ;
- Kim, Hye-Jung (Gyeongsangnam-Do Institute of Public Health and Environmental Research) ;
- Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University) ;
- Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
- Published : 2005.10.28
Abstract
The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25
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