Dried meat products gain further attention worldwide thanks to features very similar to fresh
meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de …

The influence of different NaCl concentrations (2.5, 5, 7.5 and 10%(w/w)) on the mass
transfer kinetics of tuna during brining process with and without ultrasound assistance was …

A new method for the drying of beef and chicken meats at low temperatures (4° C) was
developed by using a composite film based on sodium carboxymethyl cellulose-gum Arabic …

This study investigated the effects of sun drying (SD), hot air drying (HAD), cold air drying
(CAD), vacuum drying (VD), and vacuum freeze drying (VFD) on the meat quality of semi …

This study investigated the effects of refrigerated storage (RF), superchilled storage (SC), RF
with natural extracts (namely, 0.3% polylysine, 0.75% Portulaca oleracea extract, and 0.03 …

The aim of this study was to investigate the effect of different vacuum impregnation (VI)
conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the …

Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we
applied this strategy to beef jerky manufacture for improving the quality and processing …

The aim of this study was to produce bone broth powder with maximum efficiency and
quality through Refractance Window™(RW) drying. Concentrated bone broth samples were …

A study was undertaken to establish a consumer threshold for the colour of beef rolls used
for hot pot cooking in China. This was achieved by using an internet-based online survey, in …

In this study, the drying kinetics and quality characteristics of microwave-assisted hot air
dried beef chips were investigated. For this purpose, beef slices were treated with spice …