These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
123 related articles for article (PubMed ID: 35028577)
1. Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky. Kim DH; Shin DM; Lee JH; Kim YJ; Han SG Food Sci Anim Resour; 2022 Jan; 42(1):98-110. PubMed ID: 35028577 [TBL] [Abstract][Full Text] [Related]
2. Effect of freezing raw meat on the physicochemical characteristics of beef jerky. Cheng H; Jung EY; Song S; Kim GD Meat Sci; 2023 Mar; 197():109082. PubMed ID: 36571999 [TBL] [Abstract][Full Text] [Related]
3. Dynamics of heat transfer and moisture in beef jerky during hot air drying. Shi S; Feng J; An G; Kong B; Wang H; Pan N; Xia X Meat Sci; 2021 Dec; 182():108638. PubMed ID: 34329856 [TBL] [Abstract][Full Text] [Related]
4. Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content. Kim DH; Kim YJ; Shin DM; Lee JH; Han SG Food Sci Anim Resour; 2022 May; 42(3):411-425. PubMed ID: 35611074 [TBL] [Abstract][Full Text] [Related]
5. Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour. Shikha Ojha K; Granato D; Rajuria G; Barba FJ; Kerry JP; Tiwari BK Food Chem; 2018 Jan; 239():544-550. PubMed ID: 28873602 [TBL] [Abstract][Full Text] [Related]
6. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Kim SM; Kim TK; Kim HW; Jung S; Yong HI; Choi YS Foods; 2021 Apr; 10(4):. PubMed ID: 33918496 [TBL] [Abstract][Full Text] [Related]
7. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. He J; Jia W; Lin Z; Zhang Y; Zhao Y; Fang Y Food Res Int; 2023 Oct; 172():113171. PubMed ID: 37689924 [TBL] [Abstract][Full Text] [Related]
8. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Shi S; Kong B; Wang Y; Liu Q; Xia X Meat Sci; 2020 May; 163():108080. PubMed ID: 32062525 [TBL] [Abstract][Full Text] [Related]
9. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. Lim HJ; Kim GD; Jung EY; Seo HW; Joo ST; Jin SK; Yang HS Asian-Australas J Anim Sci; 2014 Aug; 27(8):1174-80. PubMed ID: 25083112 [TBL] [Abstract][Full Text] [Related]
10. Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky. Fan Y; Guo C; Zhu Y; Liu D; Liu Y Meat Sci; 2024 Oct; 216():109570. PubMed ID: 38908105 [TBL] [Abstract][Full Text] [Related]
11. Influence of marinades on shear force, structure and sensory properties of home-style jerky. Żochowska-Kujawska J; Kotowicz M; Lachowicz K; Sobczak M Acta Sci Pol Technol Aliment; 2017; 16(4):413-420. PubMed ID: 29241320 [TBL] [Abstract][Full Text] [Related]
12. Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein. Kim TK; Yong HI; Cha JY; Park SY; Jung S; Choi YS Food Chem; 2022 Mar; 373(Pt B):131519. PubMed ID: 34776309 [TBL] [Abstract][Full Text] [Related]
13. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Álvarez S; Álvarez C; Hamill R; Mullen AM; O'Neill E Compr Rev Food Sci Food Saf; 2021 Nov; 20(6):5370-5392. PubMed ID: 34601801 [TBL] [Abstract][Full Text] [Related]
14. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Han G; Zhang L; Li Q; Wang Y; Chen Q; Kong B Meat Sci; 2020 Apr; 162():108030. PubMed ID: 31864038 [TBL] [Abstract][Full Text] [Related]
15. Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Hu Y; Dong Z; Wen R; Kong B; Yu W; Wang J; Liu H; Chen Q Meat Sci; 2023 Oct; 204():109240. PubMed ID: 37321054 [TBL] [Abstract][Full Text] [Related]
16. Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp. Kim GD; Go GW; Lim HJ; Jung EY; Seo HW; Jeong JY; Joo ST; Yang HS Korean J Food Sci Anim Resour; 2014; 34(1):99-105. PubMed ID: 26760751 [TBL] [Abstract][Full Text] [Related]
17. Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties. Yong HI; Lee H; Park S; Park J; Choe W; Jung S; Jo C Meat Sci; 2017 Jan; 123():151-156. PubMed ID: 27718408 [TBL] [Abstract][Full Text] [Related]
18. High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Han G; Chen Q; Xia X; Liu Q; Kong B; Wang H Meat Sci; 2021 Nov; 181():108617. PubMed ID: 34229234 [TBL] [Abstract][Full Text] [Related]
19. Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat. Sorapukdee S; Uesakulrungrueng C; Pilasombut K Korean J Food Sci Anim Resour; 2016; 36(3):326-34. PubMed ID: 27433103 [TBL] [Abstract][Full Text] [Related]
20. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Yang HS; Hwang YH; Joo ST; Park GB Meat Sci; 2009 Jul; 82(3):289-94. PubMed ID: 20416733 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]