Combination of ultrasound treatment and starter culture for improving the quality of beef jerky
Yingying Hu, Zhiming Dong, Rongxin Wen, Baohua Kong, Weihua Yu, Jianzhao Wang, Haotian Liu, Qian Chen
Topics & Concepts
TendernessPediococcus acidilacticiStarterFood scienceFlavorFermentationUltrasoundMoistureChemistryAnimal scienceBiologyBacteriaMedicineLactic acidOrganic chemistryLactobacillus plantarumGeneticsRadiologyMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides