Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

Radiation Physics and Chemistry

Volumn 63, Issue 3-6, 2002, Pages 299-304

  Ouattara, B ^a,b   Giroux, M ^a,b   Yefsah, R ^c   Smoragiewicz, W ^d   Saucier, L ^e   Borsa, J ^f   Lacroix, M ^a,b  

^a Canadian Irradiation Center CIC   (Canada)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

^c CENTRE DE RECHERCHE NUCLÉAIRE D ALGER   (Algeria)

^d UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

^e FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^f MDS Inc   (Canada)

Author keywords

Coating; Food additives; Ground beef; Irradiation

Indexed keywords

BACTERIA; BIOCHEMISTRY; COATING TECHNIQUES; FOOD ADDITIVES; MICROBIOLOGY; PROTEINS;

MICROBIAL GROWTH;

GAMMA RAYS;

ANTIINFECTIVE AGENT; ASCORBIC ACID; FOOD ADDITIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BEEF CATTLE; BIOCHEMICAL COMPOSITION; ENTEROBACTERIACEAE; FOOD COATING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; GAMMA IRRADIATION; LACTIC ACID BACTERIUM; MICROBIAL GROWTH; MICROBIOLOGY; NONHUMAN; PLATE COUNT; PSEUDOMONAS; RADIATION DOSE; RADIOSENSITIVITY; SPICE; TEMPERATURE DEPENDENCE;

EID: 0036122536     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(01)00516-3     Document Type: Article

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