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Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C.

Author(s) : AZIZ H. A., MAHROUS S. R., YOUSSEF B. M.

Type of article: Article

Summary

The effect of gamma radiation and microwave treatments on different beef products were investigated with respect to survival and growth of bacteria, shelf-life, chemical content and sensory quality. By combining treatment with gamma ray and microwave at lower levels, the authors can greatly enhance the microbial safety of beef products.

Details

  • Original title: Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C.
  • Record ID : 2003-2877
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 13 - n. 6-7
  • Publication date: 2002/09

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