Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky

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Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky

Jerky, a ready-to-eat snack, known for its high protein and low-fat content. Current methods used in jerky processing take 6-10 hours in a conventional oven, dehydrator or smokehouse. In this study, whole buffalo meat was sliced to 5mm and 6mm and cured in three different salt concentrations of 1.0%...

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Bibliographic Details
Main Authors:	Cheah, Michelle Yeah Wen, Ismail Fitry, Mohammad Rashedi, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani
Format:	Article
Language:	English
Published:	Penerbit Akademia Baru 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72479/ http://psasir.upm.edu.my/id/eprint/72479/1/Effects%20of%20brine%20concentration.pdf

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