Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
This study aimed to explore the effect of a commercial starter culture, Hansen DENPSR® Danish lactic acid bacteria, on the texture and flavor characteristics of hand-torn beef jerky. Fermented and non-fermented beef jerky were made from beef round. Two samples of commercial beef jerky with good flav...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-015.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|