E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage-Reference-Cited by-同舟云学术

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E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Published:2017-03-07 Issue:4 Volume:82 Page:865-872
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

An Kyung-A¹²,Arshad Muhammad Sajid³⁴,Jo Yunhee³,Chung Namhyeok³,Kwon Joong-Ho³

Affiliation:

1. Hazardous Substances Analysis Div.; Daegu Regional Food and Drug Administration; Daegu 704-940 Korea

2. School of Food Science and Biotechnology; Kyungpook National University; Daegu 41566 Korea

3. School of Food Science and Biotechnology; Kyungpook Natl. Univ.; Daegu 41566 Korea

4. Inst. of Home and Food Sciences; Government College Univ.; Faisalabad 36000 Pakistan

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13671/fullpdf

Reference40 articles.

1. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Sci,1998

2. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat;Al-Bachir;Meat Sci,2009

3. Chemical changes after irradiation and postirradiation storage in Tilapia and Spanish Mackerel;Al-Kahtani;J Food Sci 61,1996

4. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection;Arvanitoyannis;Criti Rev Food Sci Nutr,2009

5. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef;Ayari;Food Control,2016

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1. Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage;International Journal of Food Science & Technology;2024-01-21

2. Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties;International Journal of Food Properties;2023-07-31

3. Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties;Food Science & Nutrition;2023-06-22

4. Lipidomics reveals alterations of lipid composition and molecular nutrition in irradiated marble beef;Food Chemistry: X;2023-03

5. Recent Advances and Innovation in Meat with Reference to Processing Technologies;Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title];2022-12-02

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