Abstract:This study analyzed quality characteristics of pork restructured jerky with various levels of sunflower seed (0%, 1%, 3%, and 5%). Quality characteristics were included the color, pH, water holding capacity (WHC), dry loss, shear-force, electronic nose, and sensory properties. The pH values of the samples significantly increased with increasing levels of sunflower seed (p<0.05). The WHC of the samples containing the sunflower seed were significantly higher than the control (p<0.05). The dry loss of the samples… Show more
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