학술저널
감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제2호
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2009.03194 - 202 (9 pages)
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This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20 kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p
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