Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

In this work, proton nuclear magnetic resonance spectroscopy (1H-NMR）and gas chromatography–mass spectrometry was used to characterize the different metabolites and the free fatty acid composition of Yunnan dry-cured beef. Compared with raw meat, the moisture content of the finished product was reduced by 53.41% (p < .01). The water activity of the finished product was 15.15% lower than that of the raw beef (p < .05). The TBARS value reached its...