ShareColor characteristics of irradiated aerobically packaged pork, beef, and turkey.
Author(s) : NANKE K. E., SEBRANEK J. G., OLSON D. G.
Type of article: Article
Summary
Irradiation of aerobically packaged pork and beef resulted in products that were less red and more yellow as dose increased, whereas, aerobically packaged turkey was unaffected by irradiation.
Details
- Original title: Color characteristics of irradiated aerobically packaged pork, beef, and turkey.
- Record ID : 2000-3091
- Languages: English
- Source: Ital. J. Food Sci. - vol. 64 - n. 2
- Publication date: 1999/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Meat and meat products;
Poultry - Keywords: Meat; Beef; Pork; Ionizing irradiation; Colour; Turkey (poultry)
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- Author(s) : NANKE K. E., SEBRANEK J. G., OLSON D. G.
- Date : 1998/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 6
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- Author(s) : THAYER D. W., BOYD G.
- Date : 1996
- Languages : English
- Source: J. Food Saf. - vol. 16 - n. 2
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Detection of irradiated frozen meat and poultry...
- Author(s) : FURUTA M., DOHMARU T., KATAYAMA T., TORATANI H., TAKEDA A.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 7
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Control of enterotoxic Bacillus cereus on poult...
- Author(s) : THAYER D. W., BOYD G.
- Date : 1994/09
- Languages : English
- Source: Journal of Food Protection - vol. 57 - n. 9
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Irradiation preservation of meats.
- Author(s) : MITCHELL G. E.
- Date : 1994
- Languages : English
- Source: Food Aust. - vol. 46 - n. 11
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