EFFECT OF IRRADIATION AND STORAGE TIME ON LIPID OXIDATION OF CHILLED PORK

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：XX200003

【摘要】

：

【作者】

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Cheng Anwei Wan Fachun Xu Tongcheng Du Fangling Wang Wenliang

【机构】

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Institute of Agro-food science and technology, Shandong Academy of Agricultural Science, Jinan 25010

【出处】

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2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

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2011年12期

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　　Irradiation has been widely used in food industry as preservation technology.It was showed that irradiation doses lower than 10 kGy may control the growth of pathogenic and spoilage bacteria on meat and meat products and may extend shelf-life.However, the information on changes of chilled pork is limited.

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EFFECT OF IRRADIATION AND STORAGE TIME ON LIPID OXIDATION OF CHILLED PORK

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