Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product.

Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.

Background: This research aimed to study the effect of phosphate on quality of ready-to-cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5-2.9).