Conveyer 이동 속도를 달리한 전자선 조사가 돈육의 냉장 중 산화와 미생물적 안정성에 미치는 영향

Fresh ground pork was irradiated with the electron beam(3.0 and 5.0 kGy) using 2 different conveyer speeds (10 and 20 Hz), respectively, in order to determine the effect of conveyer speeds on the development of lipid oxidation and microbial stability. During refrigerated storage, the development of lipid oxidation decreased significantly (p