Add to ORKGThe effects of irradiation treatment at several different steps in the ham curing process were compared.Irradiation prior to the final cooking step of the ham process produced less off-odor quality change than irradiation after cooking. This means that irradiation to inactivate pathogens on ham products will have less quality effects if administered prior to the cooking step of the ham process
This study was conducted to determine the effects of low-dose irradiation on physiochemical and micr...
Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.col...
The effects of irradiation (1.1 kGy, and 2.2 kGy) on bologna and frankfurters were measured to deter...
Commercially available ham and pork frankfurters were irradiated at 1.6 kGy and evaluated for color,...
Low-dose irradiation (1.6 kGy) of commercially- produced cured, sliced ham and frankfurters resulted...
Sliced, ham and all-pork frankfurters were irradiated at 1.6 kGy and evaluated for color, lipid oxid...
Effect of electron-beam irradiation on the quality of ready-to-eat (RTE) turkey ham was studied.Turk...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated a...
To determine the effect of irradiation on the oxidative quality changes during the storage, pork loi...
[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose ...
Antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benz...
Irradiated samples had higher thiobarbituric acid reactive substances (TBARS) than nonirradiated at ...
Irradiation increased the redness of vacuum-packaged pork loins regardless of meat type. Irradiation...
Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen ...
This study was conducted to determine the effects of low-dose irradiation on physiochemical and micr...
Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.col...
The effects of irradiation (1.1 kGy, and 2.2 kGy) on bologna and frankfurters were measured to deter...
Commercially available ham and pork frankfurters were irradiated at 1.6 kGy and evaluated for color,...
Low-dose irradiation (1.6 kGy) of commercially- produced cured, sliced ham and frankfurters resulted...
Sliced, ham and all-pork frankfurters were irradiated at 1.6 kGy and evaluated for color, lipid oxid...
Effect of electron-beam irradiation on the quality of ready-to-eat (RTE) turkey ham was studied.Turk...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated a...
To determine the effect of irradiation on the oxidative quality changes during the storage, pork loi...
[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose ...
Antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benz...
Irradiated samples had higher thiobarbituric acid reactive substances (TBARS) than nonirradiated at ...
Irradiation increased the redness of vacuum-packaged pork loins regardless of meat type. Irradiation...
Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen ...
This study was conducted to determine the effects of low-dose irradiation on physiochemical and micr...
Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.col...
The effects of irradiation (1.1 kGy, and 2.2 kGy) on bologna and frankfurters were measured to deter...