Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p

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