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Dong Gyun Lim,Kap Sung Choi,Jong Ju Kim3,Ki Chang Nam 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30oC, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at 25oC. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p