Comparative studies on gamma radiation and high pressure induced effects on minced beef
2002
Hassan, Y. | Meszaros, L. | Simon, A. | Tuboly, E. | Mohacsi-Farkas, Cs. | Farkas, J.
The total viable cell count of bacteria in vacuum-packaged chilled minced beef has been decreased equally, by approx. two log-cycles, as an effect of 1.5-2.0 kGy gamma radiation or 200-300 MPa high hydrostatic pressure (UHP) treatment for 20 min. Coliform bacteria could be eliminated to non-detectable levels by the same treatments. The shelf-life of both untreated and non-thermally pasterised samples were limited mainly by growth of lactic acid bacteris. At about equal bactericidal effect, more drastic changes of texture and colour occured in UHP-pasteurized minced beef samples than in the radiation-pasteurized ones.
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