Effect of freezing raw meat on the physicochemical characteristics of beef jerky
Huilin Cheng, Eun‐Young Jung, Sumin Song, Gap‐Don Kim
Topics & Concepts
Food scienceCongelationRaw meatChemistryMoistureWater contentCuring (chemistry)Polymer chemistryPhysicsEngineeringOrganic chemistryThermodynamicsGeotechnical engineeringMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides