Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2,...

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Detalles Bibliográficos
Autores principales: Shin, Mee-Hye, Lee, Ju-Woon, Yoon, Young-Min, Kim, Jong Heon, Moon, Byeong-Geum, Kim, Jae-Hun, Song, Beom-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662150/
https://www.ncbi.nlm.nih.gov/pubmed/26761284
http://dx.doi.org/10.5851/kosfa.2014.34.4.464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662150/
https://www.ncbi.nlm.nih.gov/pubmed/26761284
http://dx.doi.org/10.5851/kosfa.2014.34.4.464

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