ShareInactivation of Shewanella putrefaciens by gamma irradiation of red meat and poultry.
Author(s) : THAYER D. W., BOYD G.
Type of article: Article
Summary
The presence or absence of air has no effect on the resistance to gamma irradiation of S. putrefaciens at 5 deg C. It is more resistant to gamma irradiation below the freezing point, and is equally sensitive in all kinds of meat, including minced beef, pork and turkey. Treating the meat at 1.5 kilogray helps eliminate S. putrefaciens.
Details
- Original title: Inactivation of Shewanella putrefaciens by gamma irradiation of red meat and poultry.
- Record ID : 1998-0366
- Languages: English
- Source: J. Food Saf. - vol. 16 - n. 2
- Publication date: 1996
Links
See other articles in this issue (2)
See the source
Indexing
-
Color characteristics of irradiated vacuum-pack...
- 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
View record
-
Sodium propionate to control Clostridium botuli...
- Author(s) : SUAREZ REBOLLO M. P., RODRIGUEZ H. R., MASANA M. O., LASTA J. A.
- Date : 1997/07
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 7
View record
-
The improvement of colour and shelf life of ham...
- Author(s) : BYUN M. W., LEE J. W., YOOK H. S., et al.
- Date : 1999/10
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 10
View record
-
Effects of gamma irradiation on the survival of...
- Author(s) : GÜRSEL B., GÜRAKAN G. C.
- Date : 1997/12
- Languages : English
- Source: Br. Poult. Sci. - vol. 76 - n. 12
View record
-
Colour and oxidative rancidity of gamma and ele...
- Author(s) : LUCHSINGER S. E., KROPF D. H., GARCIA ZEPEDA C. M., HUNT M. C., MARSDEN J. L., RUBIO CANAS E. J., KASTNER C. L., KUECKER W. G., MATA T.
- Date : 1996/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 5
View record