Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality-Reference-Cited by-同舟云学术

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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Published:2015-10 Issue: Volume:96 Page:133-144
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Cárcel J.A.,Benedito J.,Cambero M.I.,Cabeza M.C.,Ordóñez J.A.

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference44 articles.

1. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cut son Escherichia coli O157:H7 and meat quality;Arthur;J. Food Prot.,2005

2. Oscillating magnetic fields for food processing;Barbosa-Cánovas,1998

3. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation;Benedito;Radiat. Phys. Chem.,2011

4. The logarithmic nature of thermal death time curves;Bigelow;J. Infect. Dis.,1921

5. Irradiation effects on meat flavour: a review;Brewer;Meat Sci.,2009

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3. Food irradiation: a promising technology to produce hypoallergenic food with high quality;Critical Reviews in Food Science and Nutrition;2021-03-27

4. Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey;IOP Conference Series: Earth and Environmental Science;2021-02-01

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