Partager

Irradiation ionisante du boeuf haché : évolution sensorielle et de la qualité pendant l'entreposage sous diverses conditions d'emballages.

Irradiated ground beef: sensory and quality changes during storage under various packaging conditions.

Auteurs : MURANO P. S., MURANO E. A., OLSON D. G.

Type d'article : Article

Résumé

Ground beef patties were packaged using oxygen permeable or oxygen impermeable material. Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavour, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25 deg C prior to cooking.

Détails

  • Titre original : Irradiated ground beef: sensory and quality changes during storage under various packaging conditions.
  • Identifiant de la fiche : 1999-3612
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 3
  • Date d'édition : 05/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (7)
Voir la source

Indexation