Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant
- Eun Young Jung Seon Tea Joo Gap Don Kim Han Sul Yang Hyun Woo Seo
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제6호
- 등재여부 : KCI등재
- 930 - 937 (8 pages)
This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05).