Combined Effect of Ascorbic Acid and Gamma Irradiation on Microbial and Sensorial Characteristics of Beef Patties during Refrigerated Storage-Reference-Cited by-同舟云学术

Combined Effect of Ascorbic Acid and Gamma Irradiation on Microbial and Sensorial Characteristics of Beef Patties during Refrigerated Storage

Published:2001-02-01 Issue:2 Volume:49 Page:919-925
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Giroux M.¹,Ouattara B.¹,Yefsah R.¹,Smoragiewicz W.¹,Saucier L.¹,Lacroix M.¹

Affiliation:

1. Canadian Irradiation Center, Research Center in Microbiology and Biotechnology, INRS − Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7, Centre de développement des techniques nucléaires, 2 Boulevard Frantz Fanon, B.P. 399, Alger − gare, Alger, Algérie, Département des Sciences Biologiques, Université du Québec à Montréal, C.P. 8888, Succursale A centre ville, Montréal, Québec, Canada, H3C 3P8, and Food Research and Development Centre, Food and Agri-Food Canada, 3600...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000544k

Reference28 articles.

1. Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties

2. Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation

3. Color of cooked beef patties as influenced by formulation and final internal temperature

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