Table 3. Water activity, porosity, and shear force of beef jerky with different brine injection levels

Brine injection level¹⁾ (%)	Water activity	Porosity (%)	Shear force (kg)
0	0.79±0.02	7.69±2.02^c	22.83±1.71^a
10	0.78±0.01	9.32±2.43^c	19.59±1.60^b
20	0.79±0.02	12.61±2.24^b	18.95±1.25^b
30	0.81±0.03	17.34±0.77^a	15.83±0.89^c

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).