Each preparation was cut to 15 cm-lengths.
Semidried jerky dried for 60 min at 55 C in a hot air drier
(Enex-CO-600, Enex, Yongin, Korea) were removed from
the casing, and jerky processing was carried out as follows:
55 C (180 min) ? 65 C (180 min) ? 80 C (60 min)