Effect of drying time and different beef muscles cuts on physicochemical and sensory characteristics of dried meat (Jerky)
<p>Meat products have a broad market in Ecuador; however, jerky (dry meat) is rarely known and there are no products preserved using osmotic dehydration (OD). OD improves organoleptic characteristics of meat, thus it allows to use less economically valued meat cuts. The objective of this work...
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| Format: | Article |
| Language: | English |
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Universidad San Francisco de Quito
2015-05-01
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| Series: | ACI Avances en Ciencias e Ingenierías |
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| Online Access: | http://revistas.usfq.edu.ec/index.php/avances/article/view/234 |