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High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky

Ge Han1, Qian Chen1, Xiufang Xia1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Meat Science
|July 6, 2021
PubMed

Keywords:
Beef jerkyHigh hydrostatic pressureMoisture regulatorsQualityTenderness

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