title: Physico-chemical and microbial quality of indigenous Indonesian spicy dried meat.
abstract: Traditional spicy dried meat of Indonesia, known as dendeng, is an eastern indigenous meat-processing product using meat as a raw material and incorporating coconut sugar, cooking salt and spices. The aspects of stability of this product (physico-chemical and microbial quality) have been discussed and dendeng, as other similar dried meat products in different countries, had the potency to be developed using new technology in order to improve its' quality, stability and organoleptic acceptability and to produce a more stable product.
authors.affiliation: Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia. Purnomofam@yahoo.com
authors.forename: Hari
authors.initials: H
authors.lastname: Purnomo
mesh_terms: D015169:Colony Count, Microbial; D003296:Cooking; D005516:Food Microbiology; D007214:Indonesia; D008461:Meat Products; D017365:Spices