Ahn. D. U., Olson, D. G., Jo. C., Chen. X., Wu. C. and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27-39.
Albright , S. N., Kendall, P. A., and Sofos, J. N. (2000) Sensory properties of beef jerky processed under various conditions. In Proceedings of IFT annual meeting, June 10-14, Dallas, TX, USA, Session 11.
Albright, S. N., Kendall, P. A., Avens, J. S., and Sofos, J. N. (2003) Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky. LWT-Food Sci. Technol. 36, 381-389.
AOAC (2000) Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists.
Barrett, A. H., Briggs, J., Richardson, M., and Reed, T. (1998) Texture and storage stability of processed beef sticks as affected by glycerol and moisture levels. J. Food Sci. 63, 84- 87.
Bone, D. P. (1973) Awin intermediate moisture foods. Food Technol. 27, 71-76
Calicioglu, M., Sofos, J. N., and Kendall, P. A. (2003) Influence of marinades on survival during storage of acid-adapted and non adapted Listeria monocytogenes inoculated postdrying on beef jerky. Int. J. Food Microbiol. 86, 283-292.
Chang, F. S., Huang, T. C., and Pearson, A. M. (1996) Control of the dehydration process in production of intermediate moisture meat products: a review. Adv. Food Nutri. Res. 39, 71-114.
Chen, W. S., Lin, D. C., and Chen, M. T. (2004) Determination of quality changes throughout processing steps in Chinese- style pork jerky. Asian-Aust. J. Anim. Sci. 17, 700-704.
Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci. 71, 278-286.
Comaposada, J., Gou, P., and Arnau, J. (2000) The effect of sodium chloride content and temperature on pork meat isotherms. Meat Sci. 55, 291-295.
Edward, S. D. and Pauline, E. M. (1965) Comparison of beta-carotene content of dried carrots prepared by three dehydration process. Food. Technol. 19, 1597-1603.
Faith, N. G., Le Coutour, N. S., Alvarenga, M. B., Calicioglub, M., Buegeb, D. R. and Luchansky, J. B. (1998) Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 688C in a home-style dehydrator. Int. J. Food Microbiol. 41, 213-221.
Farouk, M. M. and Swan, J. E. (1999) Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow mince. J. Food Sci. 64, 465-468.
Feiner, G. (2006) Color in fresh meat and in cured meat products. Meat products handbook: Practical science and technology. Cambridge: Woodhead Publishing. pp. 142-157.
Fernandez-Salguero, J., Gomez, R., and Carmona, M. A. (1994) Awof Spanish intermediate-moisture meat products. Meat Sci., 38, 341-346.
FSIS (2011) Jerky and Food safety. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC, USA. Available from: http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp#1. Modified Nov. 15, 2011
Gould, G. W. and Christian, J. H. B. (1988) Characterization of the state of water in foods biological aspects. In: Food preservation by moisture control. Seow, C. C. (ed.) Elsevier Applied Science, London, pp. 43-56.
HACCP Generic Model - Dried Meats (Beef Jerky) (1997) CFIA, ACIA Report, October 1997, Canada, pp. 1-35.
Hocking, A. D. (1988) Mould and yeast associated with foods of reduced water activity: Ecological interactions. In C. C. Seow (Ed.), Food preservation by moisture control. London: Elsevier Applied Science. pp. 57-72.
Holdsworth, S. D. (1971) Dehydration of food products. J. Food Technol. 6, 331-338.
Igene, J. O., Farouk, M. M., and Akanbi, C. T. (1990). Preliminary studies on the traditional processing of Kilishi. J. Sci. Food Agri. 50, 89-98.
Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Awof Spanish intermediate moisture meat products. Meat Sci. 38, 341- 350.
Jung, S. W., Baek, Y. S., Kim, Y. S., and Kim, Y. H. (1994) Quality changes of beef jerky during storage. Korean J. Anim. Sci. 36, 683-697.
Karel, M., Fennerma, O. R., and Lund, D. B. (1978) Physical principles of food preservation, Marcel Dekker, Boston, pp. 255-328.
Kim, M. H. (1990) Effects of pretreatments prior to conventional dehydration on dried product quality. Biochem. Eng. J. 4, 30-38.
Konieczny, P., Stangierski, J., and Kijowski (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257.
Lee, S. K., Kim, H. J., Kang, C. G., and Kim, S. T. (1997) Effects of temperature and time on physicochemical properties of Korean goat meat jerky during drying. Korean J. Food Sci. An. 17, 184-189.
Labelle, R. L. and Moyer, J. C. (1966) Dehydrofreezing red tart cherries. Food Technol. 20, 1345-1352.
Lee, S. W. and Kang, C. S. (2003) Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky. Nahrung Food 47, 330-333.
Lee, S. J. and Park, G. S. (2004) The quality characteristics of beef jerky prepared with various spices. Kor. J. Food Cookery Sci. 20, 489-497.
Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In Rockland, L. and Beuchat, L. B. (eds.), Awtheory and application to food, Marcel Dekker Inc, New York, pp. 295-328.
Miller, M. S. (1994) Proteins as fat substitutes. In: Hettiarachchy, N. S. and Ziegler, G. R. (eds.), Protein functionality in food system. Marcel Dekker Inc, New York.
Miller, M. F., Davis, G. W., Ramsey, C. B., and Irizarry, H. (1996) Awtheory and application to food. In: Rockland, L. B. and Beuchat, L. R. (eds). Marcel Dekker, New York, USA, pp. 295-328.
Okonkwo, T. M., Obanu1, Z. A., and Ledward, D. A. (1992) Characteristics of some intermediate moisture smoked meats. Meat Sci. 31, 135-145.
Park, G. S., Lee, S. J., and Jeong, E. S. (2002). The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J. Kor. Soc. Nutr. 31, 230-235.
Park, C. J. and Park, C. S. (2007). The effects of drying method and spice extracts added to beef jerky on the quality characteristics of beef jerky. Korean J. Food Cookery Sci. 23, 800- 809.
Park, C. J., Kim, M. L., and Park, C. S. (2009). Effect of drying method and medicinal herb extract addition on the microstructure of beef jerky. Korean J. Food Preserv. 16, 875-883.
Paterson, B. C. Parrish, F. C., and Stromer, M. H. (1988) Effect of salt and pyrophosphate on the physical and chemical properties of beef muscle. J. Food Sci. 53, 1258-1265.
QIA Notification (2011) Standards for processing and ingredients specifications of livestock products, Quarntine and Inspection Agency.
Quinton, R. D., Cornforth, D. P., Hendricks, D. G., Brennand, C. P., and Su, Y. K. (1997) Acceptability and composition of some acidified meat and vegetable stick products. J. Food Sci. 62, 1250-1254.
SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA.
Sherwin, C. P. and Labuza, T. P. (2003). Role of moisture in maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594.
Teixeira, A. Pereira, E., and Rodrigues. E. S. (2011) Goat meat quality. Effects of salting, air-drying and ageing processes. Small Rumin. Res. 98, 55-58.
Torres, E. A. F. S., Shimokomaki, M., Franco, B. D. G. M., Landgrafa, M., Carvalho, B. C., and Santos, J. C. (1994) Parameters determining the quality of charqui, an intermediate moisture meat products. Meat Sci., 38, 229-234.
Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27. Japan: AichiPrefecture Government. pp. 69-73.
Yang, C. Y. and Lee, S. H. (2002). An evaluation of quality of the marketing jerky in domestic. I. Investigation of outward appearance, food additives, nutrient content and sanitary state. Korean J. Food Nutri. 15, 197-202.
Yang, H. S., Hwang, Y. H., Joo, S. T., and Park. G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294.
Yoon, Y., Calicioglua, M., Kendallb, P. A., Smitha, G. C., and Sofos, J. N. (2005) Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky. Food Microbiol. 22, 423-431.
Young, O. A. and West, J. (2001). Meat color (Eds.), Meat Science and Applications. New York: Marcel Dekker, Inc. pp. 39-69.