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Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

机译：不同干燥方法对贮藏期间低位削减的Hanwoo Beef Jerky品质性状的影响

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Dong-Gyun Lim; Sang-Suk Lee; Kang-Seok Seo; Ki-Chang Nam;
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年度 2012
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1. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia [J] . Shuo Shi, Baohua Kong, Yan Wang, Meat Science . 2020,第May期

机译：内蒙古不同地区传统和现代干燥方法加工牛肉干的品质比较
2. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky [J] . Ji-Hun Choi, Jong-Youn Jeong, Doo-Jeong Han, Meat Science . 2008,第2期

机译：猪肉/牛肉水平和各种肠衣对半干肉干品质特性的影响
3. Effects of electron beam irradiation on the microbial growth and quality of beef jerky during storage [J] . Hyun-Jin Kim, Ho-Hyun Chun, Hyeon-Jeong Song Radiation Physics and Chemistry . 2010,第11期

机译：电子束辐照对牛肉干贮藏过程中微生物生长和品质的影响
4. Effects of Addition of Rhus verniciflua Stokes Extract and Gallic Acid on the Quality Characteristics of Hanwoo (Korean Cattle) Beef Patties Stored in High Oxygen-Modified Atmosphere Package [C] . Sun Moon Kang, Muhlisin, Won Hee Choi, ICoMST 2011;International conference of meat science and technology . 2012

机译：鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
5. Evaluation of processes to destroy Escherichia coli O157:H7 in whole muscle home-dried beef jerky. [D] . Albright, Susan Nesbitt Duncan. 2000

机译：评估破坏全肌肉干牛肉干中的大肠杆菌O157：H7的过程。
6. Genetic correlation between live body measurements and beef cutability traits in Hanwoo steers [O] . Yun Ho Choy, Jae Goo Lee, Alam Mahboob, 2017

机译：Hanwoo ers牛活体测量结果与牛肉可切割性状之间的遗传相关性
7. Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky [O] . Dong-Gyun Lim, Jong-Ju Kim, Kang-Seok Seo, 2012

机译：柑橘Junos Seib萃取的天然抗氧化剂的影响。或prunus mume。关于晒干Hanwoo Beef Jerky的品质特征

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

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