Department of Animal Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 3 Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 2
Abstract This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p