Загрузка...

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...

Полное описание

Сохранить в:
Библиографические подробности
Опубликовано в: :Korean J Food Sci Anim Resour
Главные авторы: Yim, Dong-Gyun, Jo, Cheorun, Kim, Hyun Cheol, Seo, Kang Seok, Nam, Ki-Chang
Формат: Artigo
Язык:Inglês
Опубликовано: Korean Society for Food Science of Animal Resources 2016
Предметы:
Online-ссылка: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
Метки: Добавить метку
Нет меток, Требуется 1-ая метка записи!