对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。
The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage.
本实验对泡菜发酵牛肉干与传统牛肉干在贮藏期间表面颜色和氧化稳定性进行了研究。
The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.
本试验对五种食用发酵菌进行了筛选，以不同的配比制成发酵剂，用于发酵牛肉肠的加工。
In the present study, five species of fermentation bacteria were selected and obtained. As the starter, different species ratio were prepared for the beef sausage fermentation.
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