Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30oC, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at 25oC. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p