Table 2. pH and color of beef jerky processed with different brine injection levels

Brine injection level1) (%)	pH	CIE L*	CIE a*	CIE b*
0	5.66±0.01c	35.28±4.54b	6.25±1.59a	18.29±1.70b
10	5.66±0.01c	36.24±4.10b	3.14±0.61b	18.26±1.51b
20	5.68±0.01b	38.46±4.13b	3.09±0.91b	18.29±1.28b
30	5.73±0.01a	43.79±3.95a	3.10±0.32b	20.52±0.87a

0: 100% beef, drying time: 4.67 h at 85°C; 10: 90% beef/10% water, drying time: 4.00 h at 85°C; 20: 80% beef/20% water, drying time: 3.50 h at 85°C; and 30: 70% beef/30% water, drying time: 3.00 h at 85°C.
Data are shown as the mean±SD.
Different letters in superscript within the same line indicate significant differences (p<0.05).