High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky
Ge Han, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong, Hao Wang
Topics & Concepts
TendernessHydrostatic pressureSarcomereFood scienceChemistryAnimal scienceMoistureMeat tendernessWater holding capacityWater contentBiologyEndocrinologyMyocytePhysicsOrganic chemistryGeotechnical engineeringThermodynamicsEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management