Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages-Reference-Cited by-同舟云学术

Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages

Published:2017-07-25 Issue:1 Volume:36 Page:21-32
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

von Gersdorff G. J. E.¹,Porley V. E.¹²³,Retz S. K.¹,Hensel O.¹,Crichton S. O. J.¹,Sturm B.¹⁴

Affiliation:

1. Department of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany

2. School of Chemistry, St Andrews University, St Andrews, UK

3. School of Physics, St Andrews University, St Andrews, UK

4. School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1295979

Reference57 articles.

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3. Wells, G. Innova Market insights-Protein positioning helps meat snacks maintain momentum. [Internet]. Industry News Food South Australia. 2015 [cited 2016 Aug 2]. Available at: http://foodsouthaustralia.com.au/2015/08/innova-market-insights-protein-positioning-helps-meat-snacks-maintain-momentum/

4. Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions

5. Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky

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