Effects of irradiation source and dose level on quality characteristics of processed meat products
- 1 January 2017
- journal article
- Published by Elsevier BV in Radiation Physics and Chemistry
- Vol. 130, 259-264
- https://doi.org/10.1016/j.radphyschem.2016.09.010
Abstract
No abstract availableFunding Information
- government of the Republic of Korea (2012M2A2A6011320)
- Brain Korea 21 Plus (BK 21 Plus)
This publication has 24 references indexed in Scilit:
- Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powderLWT, 2015
- Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken PattiesKorean Journal for Food Science of Animal Resources, 2015
- Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef pattiesRadiation Physics and Chemistry, 2014
- Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkMeat Science, 2014
- Radiation processing with high-energy X-raysRadiation Physics and Chemistry, 2013
- Consumer Acceptance and Marketing of Irradiated FoodsPublished by Wiley ,2012
- Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storageFood Chemistry, 2011
- Irradiation effects on meat color – a reviewMeat Science, 2004
- Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogiRadiation Physics and Chemistry, 2003
- Survival of Pseudomonas fluorescens and Salmonella Typhimurium after Electron Beam and Gamma Irradiation of Refrigerated BeefJournal of Food Protection, 2000