Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Figure 1

Quality attributes as influenced by roasting time. (a) Processing yield; (b) moisture content; (c) shear force; (d) color values. All data were reported as mean ± standard deviation (n ≥ 3). Different lowercase letters indicate significant differences ().

(a)

(b)

(c)

(d)