Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat a...

Descripción completa

Detalles Bibliográficos
Autores principales: Bliznyuk, Ulyana, Avdyukhina, Valentina, Borshchegovskaya, Polina, Bolotnik, Timofey, Ipatova, Victoria, Nikitina, Zoya, Nikitchenko, Alexander, Rodin, Igor, Studenikin, Felix, Chernyaev, Alexander, Yurov, Dmitry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8760279/
https://www.ncbi.nlm.nih.gov/pubmed/35031660
http://dx.doi.org/10.1038/s41598-021-04733-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8760279/
https://www.ncbi.nlm.nih.gov/pubmed/35031660
http://dx.doi.org/10.1038/s41598-021-04733-3

Ejemplares similares