https://www.selleckchem.com/pr....oducts/cl-387785-eki
PRACTICAL APPLICATION Dry-cured chicken is a kind of air-dried meat product. During actual production of dry-cured chicken, its physicochemical characteristics (e.g., lipid and protein oxidation and texture) are affected by NaCl content and drying temperature. In this study, the NaCl content and drying temperature were found to promote lipid and protein oxidation and have significant effects on texture properties. Therefore, the NaCl content and drying temperature should be controlled to improve the quality of dry-cured chicke

https://icicledegree3.werite.n....et/understanding-the
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