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Effect of Radiant Energy Vacuum on Physical and Microbial Properties of Beef Jerky
Authors:John Scott Church  Carley Marie Maclntyre  Wade Robert Archambault  Paul Edward Moote  Jason Laco Cochran  Timothy Douglas Durance  Jonathan Douglas Van Hamme
Affiliation:[1]Department of Natural Resource Sciences, Thompson Rivers University, Kamloops, British Columbia V2COC8, Canada [2]Department of Biological Sciences, Thompson Rivers University, Kamloops, British Columbia V2C0C8, Canada [3]Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia V2COC8, Canada [4]Department of Culinary Arts, Thompson Rivers University, Kamloops, British Columbia V2COC8, Canada [5]Department of Food Science, University of British Columbia, Vancouver, British Columbia V6TIZ4, Canada
Abstract:
Keywords:Microwave   food safety   dehydration   preservation   Listeria innocua   beef jerky.
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