한국식품영양학회:학술대회논문집 (Proceedings of the Korean Journal of Food and Nutrition Conference)

한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

Descriptive Sensory Characteristics of Beef Jerky Prepared Different Methods

  • Lee, J.H. (Dept. of Human Nutrition, Kansas State University) ;
  • Iv, Edgar-Chambers (The Sensory Analysis Center, Dept. Human Nutrition, Kansas State University) ;
  • Chambers, Delores-H. (The Sensory Analysis Center, Dept. Human Nutrition, Kansas State University) ;
  • Chin, K.B. (Dept. of Animal Science, Chonnam National University) ;
  • Kim, R.Y. (Dept. of Food and Nutrition, Chanwon National University) ;
  • Chun, S.S. (Dept. ol Food ＆ Nutrition. Sunchon National University) ;
  • Oh, J.S. (Dept. ol Food ＆ Nutrition. Sunchon National University)
  • 발행 : 2004.07.01
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초록

Beef jerky is a traditional salted or soysauce-added and dried Korea meat product. Jerky is made from loins which is thin sliced, curing salt(soysauce-added), smoked and dried. The purpose of this study was to investigate the effects curing salt soy sam and/or smoking. A lexicon for describing the texture and flavor of beef jerky were developed. The intensity of a vatiety of texture, flavor, and mouth feel properties was characterized for beef jerky. A highly trained descriptive sensory panel identified, defined and referenced 17 attributes for beef jerky. (omitted)

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