The Effect of Ultrasonic Synergistic Coating Treatment on the Quality of Fried Beef Jerky - Raw Experimental Data

This dataset contains all raw experimental data for the manuscript entitled "The Effect of Ultrasonic Synergistic Coating Treatment on the Quality of Fried Beef Jerky", including:Raw instrument records of physical and chemical indicators (moisture content, fat content, texture profile analysis, color measurement)Oxidation stability test results (TBARS, peroxide value)Supplementary experimental protocols and data processing methodsAll data supports the figures, tables and conclusions in the submitted manuscript, and is available for academic verification and reproducibility.