Add to ORKGJerky, 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%, 1.5% and 2.0% for 24 hours at 4°C. The effects of microwave finish drying (5, 10 and 15 seconds) were examined after samples were dried in a convection oven for three hours. Cured buffalo slices showed significant (p<0.05) lower initial moisture content compared to uncured slices. This is due to the effect of salt which increased the protein solubility thus reducing its moisture content. Buffalo jerky treated with 2.0% salt showed the lowest fi...
This research was done in it in the laboratories of department of animal production/agriculture col...
A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland...
The objectives of this study were to determine (1) the effects of different meat masses on microwave...
Beef jerky is a dried meat snack which is rich in protein but of low calorific value. This ready-to-...
Purpose The aim of this work was to study the effect of the different levels of salt and the tempera...
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six...
Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011Beef jerky is a popular meat snack that ...
The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy...
To investigate the structural and qualitative variations induced by two cooking procedures (electric...
Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards a...
The drying of meat has a long tradition as a preservation method and dried meat states a valuable pr...
Graduation date: 1983This study investigated the influence of microwave and\ud broiling cooking meth...
The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moist...
The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent ...
Abstract The objective of this work was to investigate the application of microwave vacuum drying (M...
This research was done in it in the laboratories of department of animal production/agriculture col...
A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland...
The objectives of this study were to determine (1) the effects of different meat masses on microwave...
Beef jerky is a dried meat snack which is rich in protein but of low calorific value. This ready-to-...
Purpose The aim of this work was to study the effect of the different levels of salt and the tempera...
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six...
Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011Beef jerky is a popular meat snack that ...
The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy...
To investigate the structural and qualitative variations induced by two cooking procedures (electric...
Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards a...
The drying of meat has a long tradition as a preservation method and dried meat states a valuable pr...
Graduation date: 1983This study investigated the influence of microwave and\ud broiling cooking meth...
The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moist...
The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent ...
Abstract The objective of this work was to investigate the application of microwave vacuum drying (M...
This research was done in it in the laboratories of department of animal production/agriculture col...
A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland...
The objectives of this study were to determine (1) the effects of different meat masses on microwave...