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Effect of gamma irradiation on the raw meat in Bologna sausage production.

Author(s) : BYUN M. W., LEE J. W., YOOK H. S., et al.

Type of article: Article

Summary

Compared to Bologna sausages with non-irradiated beef, no differences on the cooking yield, texture analysis, and palatability were observed using Bologna sausages made with irradiated beef. These data indicate that gamma-irradiated beef could be used for manufacturing the sausage without any deterioration in the yield and palatability.

Details

  • Original title: Effect of gamma irradiation on the raw meat in Bologna sausage production.
  • Record ID : 2002-2020
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 6
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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