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SCOPUS
학술저널
Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제6호
- : SCOPUS, SCIE, KCI등재
- 2010.12
- 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).