Optimization of the Rice Wine Fermentation Process for Beef Jerky and Changes in Myofibrillar Proteins
The objective of this study was to investigate the effect of rice wine on the quality of beef jerky. The beef jerky fermentation process was optimized by determining the moisture content, color difference, pH, shear force, texture, and water activity, with sensory evaluation scores serving as the re...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110303 |
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