ShareEffects of the dose rate of irradiation, vacuum packaging and cold storage on porcine proteins.
Author(s) : LACROIX L. M., GAGNON M., LATREILLE B., PROBST C., SIMARD C., BOILEAU S.
Type of article: Article
Summary
Effect of the irradiation rate (2 or 20 kilograys/hour), of vacuum packaging and storage at 4 deg C on myosin, tropomyosin, actine and peptides of molecular weights of 34000 and 28000 in pork meat irradiated at a dose of 6 kilograys.
Details
- Original title: Effects of the dose rate of irradiation, vacuum packaging and cold storage on porcine proteins.
- Record ID : 1994-0340
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 10 - n. 3
- Publication date: 1992
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Vacuum; Meat; Protein; Pork; Cold storage; Packaging; Ionizing irradiation
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