Abstract：The aim of this work was to find the best drying method for the production of smoked horsemeat by exploring the effect of different drying methods (hot air, microwave and vacuum) on the color, tenderness, texture and sensory qualities of smoked horsemeat jerky. Results showed that vacuum drying significantly (P < 0.05) improved the color of smoked horsemeat jerky, reduced myoglobin oxidation, increased the contents of oxymyoglobin, myoglobin and heme iron and improved tenderness and chewiness as well as sensory quality. Therefore, vacuum drying is the most suitable drying method for the industrial production of smoked horsemeat jerky.
李 真，刘雅娜，苏里阳，王文君，米尔扎提·木塔力甫，杨海燕. 干燥工艺对熏马肉干品质的影响[J]. 肉类研究, 2016, 30(2): 10-14.
LI Zhen, LIU Yana, SU Liyang, WANG Wenjun, Mierzhati·MUTALIFU, YANG Haiyan. Effect of Drying Methods on the Quality of Dried Smoked Horsemeat. Meat Research, 2016, 30(2): 10-14.
