2010-10-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/684654摘要：豬肉為國人動物攝取量第一位，而本省畜產加工以肉品加工最為蓬勃發展，而以豬肉加工為最大宗。而豬肉品加工主要有：香腸、貢丸、肉酥、與肉乾等。豬肉乾已經成為國人喜好的一般零食，因此豬肉乾的銷售量有逐年增加的趨勢，但是豬肉乾為一種經醃漬、乾燥及烘烤的中式豬肉加工品，因此質地堅硬、乾燥往往成為產品的缺點，尤其難以推廣至年長消費者。故為了增加其消費族群的市場，有必要探討如何增加豬肉乾製品的嫩度及其嗜口性。<br> Abstract: Pork is leading to the meat consumption in Taiwan, and meanwhile pork processing is the most important in the animal-product industry. There is a great diversty of pork, including sausage, meat ball, fried pork fiber, and Chinese-style pork jerkey etc. Recently, the Chinese-style pork jurky becomes a famous snack in Taiwan, which increases its sale volume. The Chinese-style pork jerky, which is manufactured via a serial processings, i.e. marinade, drying, and baking, is a famous meat product in Taiwan. However, those processing conditions cause its harder and dry textural profile, which is not suitable for the elderly consumers. Hence, the improvement of its traditional processing conditions and procedures on textural profile and palatability warrants a further study.豬肉乾官能品評質地測試Chinese-style pork jerkySensory evaluationTextural profile