Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky

This study aimed to explore the effect of a commercial starter culture, Hansen DENPSR® Danish lactic acid bacteria, on the texture and flavor characteristics of hand-torn beef jerky. Fermented and non-fermented beef jerky were made from beef round. Two samples of commercial beef jerky with good flav...

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Détails bibliographiques

Auteur principal:	WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong
Format:	Artigo
Langue:	Inglês
Publié:	China Food Publishing Company 2025-04-01
Collection:	Shipin Kexue
Sujets:	hand-torn beef jerky; lactic acid bacteria; texture; flavor; gas chromatography-mass spectrometry
Accès en ligne:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-015.pdf
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