Abstract：The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.Kimchi Fermented beef jerkys were divided that one was based on pickle juice.Then,two kinds of beef jerky were took into 4℃refrigerator for 6 month.And pH value, TBA value and color were determined each month.The result indicates that pickle juice fermented beef jerkys’CIE a* value was remarkable lower than traditional beef jerky(P<0.05),and fermented beef jerkys’TBA value was remarkable lower than traditional beef jerky(P<0.05).
华晶忠；刘笑笑；汪芳；梁成云. 泡菜发酵牛肉干与传统牛肉干贮藏期间颜色及氧化稳定性的研究[J]. 肉类研究, 2009, 23(3): 27-29.
HUA Jingzhong;LIU Xiaoxiao;WANG Fang;LIANG Chengyun. The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage. Meat Research, 2009, 23(3): 27-29.
2009, Vol. 23 
