ShareUSE OF IRRADIATION TO INCREASE SHELF LIFE OF MINCED MEAT PRODUCTS.
Author(s) : KISS I., ZACHARIEV GY.
Summary
STORING IRRADIATED MINCED PORK (DOSE OF 2 KGY) AT 277 K (4 DEG C) 12 TO 14 HRS IS EQUIVALENT TO FROZEN STORAGE. IRRADIATION REDUCES BY HALF ORIGINAL CONTAMINATION AND THE GROWTH RATE OF SURVIVING MICROORGANISMS. NO EFFECT ON LIPID OXIDATION IS OBSERVED.
Details
- Original title: USE OF IRRADIATION TO INCREASE SHELF LIFE OF MINCED MEAT PRODUCTS.
- Record ID : 1983-1819
- Languages: English
- Publication date: 1981/08/24
- Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
vol. 1; C:41; 344-346; 5 fig.; 8 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Meat; Chilling; Pork; Ionizing irradiation
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RADIOSENSITIVITY OF SOME MICROORGANISMS ON MEAT.
- Author(s) : KOVACS S., KOVACS-DOMJAN H., KISS I.
- Date : 1981/08/24
- Languages : English
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TECHNOLOGY OF IRRADIATION PRESERVED MEATS.
- Author(s) : WIERBICKI E.
- Date : 1980/08
- Languages : English
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THE MICROBIOLOGY OF MANUFACTURED I...
- Author(s) : DEMPSTER J. F.
- Date : 1980/08
- Languages : English
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CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAE...
- Author(s) : POPOV V. A., DIBIRASULAEV M. A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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MICROBIAL GROWTH MODELS FOR PREDICTION OF SHELF...
- Author(s) : EINARSSON H., ERIKSSON S. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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