Enhancing functional fermented dendeng (Indonesian jerky) with <i>Moringa oleifera</i>: Nutritional, microbiological, and sensory aspects

Fermented chicken dendeng is a traditional dried meat product with improved nutritional and microbiological quality due to fermentation. This study evaluates the effects of Lactobacillus plantarum and Moringa oleifera supplementation on pH, titratable acidity (TA), bacterial count, and proximate com...

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Hlavní autoři:	D. Amertaningtyas, A. K. Umam, R. Widyaningrum, D. P. P. Alina, F. E. Hermanto, M. H. Rawi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	The V.M. Gorbatov All-Russian Meat Research  Institute 2026-07-01
Edice:	Теория и практика переработки мяса
Témata:	fermented chicken dendeng lactobacillus plantarum moringa oleifera mailard reaction functional food
On-line přístup:	https://www.meatjournal.ru/jour/article/view/591
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