Effects of 222 nm Far-UVC Light on Color and Lipid Oxidation in Ready-to-Eat Deli Ham and Turkey During Storage
This study evaluated far-UVC light exposure on the visual quality of deli turkey and ham during a 5-day retail display period. Deli turkey and ham were sliced and treated with 222 nm far-UVC. Turkey received treatments: no far-UVC light (Control), low-dose 337 mJ/cm<sup>2</sup> (L-UVC; Low-UVC), and...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2026-03-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/15/5/851 |
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