Shelf-life extension and sanitation of fresh pork loin by E-beam treatment.

Author(s) : GARCÍA-MÁRQUEZ I., CAMBERO M. I., ORDÓÑEZ J. A., et al.

Type of article: Article

Summary

The authors studied electron beam (E-beam) irradiation used to extend the shelf life of pork loin stored at 4°C. The shelf life was extended from 5 to 11 or 20 days.

Details

  • Original title: Shelf-life extension and sanitation of fresh pork loin by E-beam treatment.
  • Record ID : 30006641
  • Languages: English
  • Source: Journal of Food Protection - vol. 75 - n. 12
  • Publication date: 2012/12
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-217

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