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Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast

✍ Scribed by Hyejeong Yun; Kyung Haeng Lee; Hyun Jung Lee; Ju Woon Lee; Dong Uk Ahn; Cheorun Jo

Book ID: 116855766
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 111 KB
Volume: 81
Category: Article
ISSN: 0969-806X
DOI: 10.1016/j.radphyschem.2011.10.024

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The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the e †ects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the