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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial grow...

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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Yim, Dong-Gyun, Jo, Cheorun, Kim, Hyun Cheol, Seo, Kang Seok, Nam, Ki-Chang
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2016
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869548/
https://ncbi.nlm.nih.gov/pubmed/27194930
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.215
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