Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Drying pork slice by superheated steam was proposed in this study. Sirloin muscle pork meat was sliced parallel and perpendicular to the fiber direction with thicknesses of 1 and 2mm. The sliced samples were divided into two groups; unseasoned and seasoned pork, and were dried by superheated steam a...

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