beef jerky
Selected indexed studies
- Effect of freezing raw meat on the physicochemical characteristics of beef jerky. (Meat Sci, 2023) [PMID:36571999]
- Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology. (Ultrason Sonochem, 2024) [PMID:39492130]
- Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. (Food Res Int, 2023) [PMID:37689924]
_Worker-drafted node — pending editorial review._
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- Effect of freezing raw meat on the physicochemical characteristics of beef jerky. (2023) pubmed
- Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology. (2024) pubmed
- Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. (2023) pubmed
- Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage. (1985) pubmed
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle. (2025) pubmed
- Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky. (2023) pubmed
- The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. (2009) pubmed
- Beef Jerky: Fate of Staphylococcus aureus in Marinated and Corned Beef during Jerky Manufacture and 2.5°C Storage. (1985) pubmed
- Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry. (2022) pubmed
- Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. (2023) pubmed