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Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
Pork Jerky Electron Beam Irradiation Leek Extract Quality
2016/5/11
To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork ...
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style Pork Jerky Quality Changes Water Activity
2016/4/15
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky ...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2016/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...