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"Experientia docet" - Experience is the best teacher

Influence of graded level of salt and maturation times on quality traits of beef and pork sun-dried meat: A test pilot

  • 2022
  • Issue: 2
  • Volume: 52
M. Eger, E.L. Kern, S.T. Carvalho, P.L.O. Carvalho, J.L. Genova & M.A. Grando Page: 134 - 141

The goal of this study was to assess the qualitative and sensorial characteristics of beef and pork sun-dried meat (SDM) with different salt (NaCl) levels (6%, 8% and 10%) and curing times (30 and 40 h). Samples from the beef…

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