Aalhus JL, Dugan MER. 2004. Oxidative and enzymatic. Encyclopedia of meat sciences. Jensen WK, Devine D, Dikeman D, editorsElsevier; Oxford, UK: p. 1330–1336.
Ahn IS, Do MS, Jung HS, Kim YI, Kim HJ, Park KY. 2006. Antiobesity effect of
Kochujang (Korean fermented red pepper paste) extract in 3T3-L1 adipocytes. J Med Food 9:15–21.
Albright SN, Kendall PA, Sofos JN. 2000. Sensory properties of beef jerky processed under various conditions. In : Proceedings of IFT annual meeting; Dallas, TX, USA. Session 11
Anderson JW, Johnstone BM, Cook-Newll ME. 1995. Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med 333:276–282.
Andres AI, Cava R, Martin D, Ventanas J, Ruiz J. 2005. Lipolysis in dry-cured ham: Influence of salt content and processing conditions. Food Chem 90:523–533.
AOAC. 2000. Official Methods of Analysis. 17th edAssociation of Official Analytical Chemists; Gaithersburg, MD, USA:
Breslin PA, Beauchamp GK. 1997. Salt enhances flavour by suppressing bitterness. Nature 387:563
Brewer S, Jenson J, Sosnicki AA, Field B, Wilson E, McKeith F. 2002. The effect of pig genetics palatability, color and physical characteristics of fresh loin chops. Meat Sci 61:249–256.
Chang SF, Huang TC, Pearson AM. 1991. Some parameters involved in production of Zousoon-A semi-dry, long fibered pork product. Meat Sci 30:303–325.
Chen WS, Lin DC, Chen MT. 2002. Effects of high level of sucrose on the moisture content, water activity, protein denaturation, and sensory properties in Chinese-style pork jerky. Asian Australas J Anim Sci 15:585–590.
Choo JJ. 2000. Antiobesity effects of Kochujang in rats fed on a high-fat diet. Korean J Nutr 33:787–793.
Chung IM, Seo SH, Ahn JK, Kim SH. 2011. Effect of processing, fermentation, and aging treatment to contain and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem 127:906–967.
Chinachoti P, Schmidt SJ. 1991. Solute-polymer water interactions and their manifestations. Water relationships in foods: Advances in the 1980s and trends for the 1990s. Levine H, Slade L, editorsPremium Press; New York: Adv Exp Med Biol302:p. 561–584.
Costa-Corredor A, Serra X, Arnau J, Gou P. 2009. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci 83:390–397.
Farouk MM, Swan JE. 1999. Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow mince. J Food Sci 64:465–468.
Flores M, Aristoy MC, Spanier AM, Toldra F. 1997. Non-volatile components effects on quality of “Serrano” dry-cured ham as related to processing time. J Food Sci 62:1235–1239.
Gailani DM, Fung DYC, Kraft AA. 1986. Critical review of water activities and microbiology of drying of meats. CRC Crit Rev Food Sci Nutr 25:159–183.
Guerreo L, Gou P, Arnau J. 1999. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci 52:267–273.
Han DJ, Lee ES, Lee SK, Kim CJ. 2011. Effects of hot boning and soy sauce on the processing properties of semi-dried beef jerky. Korean J Food Sci Anim Resour 31:497–505.
Hee FJ, MacGregor GA. 2010. Reducing population salt intake worldwide: From evidence to implementation. Prog Cardiovasc Dis 52:363–382.
Jose FS, Rafael G, Miguel AC. 1994. Water activity of Spanish intermediate moisture meat products. Meat Sci 38:341–350.
Kim JY, Park KW, Yang HS, Cho YS, Jeong CH, Shim KH, Lee ST, Seo KI. 2005. Anticancer and immuno-activity of methanol extract from onion Kochujang. Korean J Food Preserv 12:173–178.
Labuza TP, Tannenbaum SR, Karel M. 1970. Water content and stability of low-moisture and intermediate-moisture foods. Food Technol 24:543–550.
Larrea V, Perez-Munuera I, Hernando I, Quiles A, Lluch MA. 2007. Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham. Food Chem 102:494–503.
Lee SW, Kang CS. 2003. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky. Food/Nahrung 47:330–333.
Leistner L. 1987. Shelf-stable products and intermediate moisture foods based on meat. Water Activity: Theory and Applications to Foods. Rockland LB, Beuchat LR, editorsMarcel Dekker; New York, USA: p. 295–328.
Lim HJ, Jung EY, Kim GD, Joo ST, Yang HS. 2013. Quality properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste during storage. Korean J Food Sci Anim Resour 33:181–188.
Obanu ZA. 1988. Preservation of meat in Africa by control of the internal aqueous environment in relation to product quality and stability. Food Preservation by Moisture Control. Seow CC, Teng TT, Queh CH, editors2nd edElsevier Applied Science; London, UK: p. 161–173.
McCarty MF. 2004. Should we restrict chloride rather than sodium? Med Hypotheses 63:138–148.
Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd edBoca Ration, FL, USA: CRC Press; p. 354
Quinton RD, Cornforth DP, Hendricks DG, Brennand CP, Su YK. 1997. Acceptability and composition of some acidified meat and vegetable stick products. J Food Sci 62:1250–1254.
Sárraga C, Garćia-Regueiro JA. 1998. Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The
in-vitro effect of brine. Meat Sci 50:295–302.
SAS Institute. 2000. SAS/STAT Software for PC. Release 9.2. Cary, NC, USA:
Sinnhuber RO, Yu TC. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative determination occurring in fats and oils. J Am Oil Chemist’s Soc 26:259–267.
Yang HS, Hwang YH, Joo ST, Park GB. 2009a. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci 82:289–294.
Yang HS, Kang SW, Jeong JY, Chun JY, Joo ST, Park GB, Choi SG. 2009b. Optimization of drying temperature and time for pork jerky using response surface methodology. Food Sci Biotechnol 18:985–990.
Zhang YC, Albrecht D, Bomser J, Schwartz SJ, Vodovotz Y. 2003. Isoflavone profile and biological activity of soy bread. J Agric Food Chem 51:7611–7616.