Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage
نویسندگان
چکیده
منابع مشابه
Effects of Gamma Irradiation on Residual Nitrite, Lipid Oxidation, Total Volatile Nitrogen and Color in Meat Products with Various Meat Contents
Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitri...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2007
ISSN: 1225-8563
DOI: 10.5851/kosfa.2007.27.3.299