... ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples. Findings As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition...

... left untreated and dried using sun and oven drying methods. The third portion was blanched in boiling water at 100 °C for two mins, cooled immediately and drained. The blanched samples were divided into two portions. One portion was sun dried and another was oven dried. The fourth portion was soaked...