Novel processing technologies for improving quality and storage stability of jerky: A review
Se-Myung Kim, Tae‐Kyung Kim, Ji Yoon Cha, Min‐Cheol Kang, Jae Hoon Lee, Hae In Yong, Yun‐Sang Choi
Topics & Concepts
Shelf lifeLipid oxidationProcess engineeringProcess (computing)MoistureComputer scienceTexture (cosmology)Food qualityFood scienceEnvironmental scienceAgricultural engineeringMaterials scienceBiochemical engineeringChemistryEngineeringArtificial intelligenceComposite materialImage (mathematics)BiochemistryAntioxidantOperating systemMeat and Animal Product QualityFood Drying and ModelingMicrobial Inactivation Methods