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

Publication date: Available online 30 June 2021Source: Meat ScienceAuthor(s): Ge Han, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong, Hao Wang

Source: Meat Science - July 1, 2021 Category: Food Science Source Type: research