ShareTHE USE OF IRRADIATION FOR EXTENDING THE STORAGE LIFE OF FRESH AND PROCESSED MEATS.
Author(s) : SHAY B. J., EGAN A. F., WILLS P. A.
Type of article: Article
Summary
AN INVESTIGATION INTO THE POSSIBILITIES OF APPLYING LOW IRRADIATION(5 KILOGRAYS) TO THE PRESERVATION OF MEAT TO OBTAIN A BETTER MICROBIOLOGICAL QUALITY (ELIMINATION OF BACTERIA AND TRICHINELLA SPIRALIS) IS REPORTED. AT THE END OF 1986, ONLY 3 COUNTRIES WERE PERMITTED TO USE THIS METHOD OF PRESERVATION FOR MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-244204.
Details
- Original title: THE USE OF IRRADIATION FOR EXTENDING THE STORAGE LIFE OF FRESH AND PROCESSED MEATS.
- Record ID : 1989-1896
- Languages: English
- Source: Food Technol. Aust. - vol. 40 - n. 8
- Publication date: 1988
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Chilling; Ionizing irradiation
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USE OF IRRADIATION TO ENSURE THE MICROBIOLOGICA...
- Author(s) : THAYER D. W.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 40 - n. 4
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- Author(s) : LEFEBVRE N., THIBAULT C., CHARBONNEAU R.
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- Source: Meat Sci. - vol. 32 - n. 2
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SHELF LIFE EXTENSION OF MINCED BEEF THROUGH COM...
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- Date : 1983/09
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 9
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THE FREEZING OF MEAT.
- Author(s) : COOPER T. J. R.
- Date : 1986
- Languages : English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,054
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