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Effets des antioxydants et de l'irradiation ionisante sur la durée de conservation des steaks hachés.

Effects of antioxidants and gamma irradiation on the shelf life of beef patties.

Auteurs : LEE J. W., YOOK H. S., KIM S. A., et al.

Type d'article : Article

Résumé

To improve the storage safety of two types of ground beef patty popular in Korea, the authors added various antioxidants to typical formulations of patties, cooked the patties to 70 °C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5 °C, the number of aerobic bacteria and lactic acid bacteria were determined. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. Other results are exposed.

Détails

  • Titre original : Effects of antioxidants and gamma irradiation on the shelf life of beef patties.
  • Identifiant de la fiche : 2000-2659
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 6
  • Date d'édition : 06/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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