Extension of shelf-life of a vacuum-packaged chilled meat product by combination of gamma radiation, ascorbic acid and sodium lactate

Acta Alimentaria

Volumn 25, Issue 2, 1996, Pages 181-184

  Farkas, J ^a   Andrassy E ^a   Horti, K ^a  

^a UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041049127     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. FARKAS, J. & ANDRÁSSY, É. (1993): Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product. Int. J. Fd Microbiol., 19, 145-152.
2. HOLZAPFEL, W. H. (1989): Lactobacillus ecology of meat and meat products, with special reference to radurisation. -in: GHEE, A. H. (Chief Ed.) Trends in food product development. Singapore Institute of Food Science and Technology, Singapore, pp. 317-321.
3. MATTILA-SANDHOLM, T. & SKYTTÄ, R. (1991): The effect of spoilage flora on the growth of food pathogens in minced meat stored at chilled temperature. Lebensm. Wiss.-u. Technol., 24, 116-120.
4. URBAIN, W. M. (1986): Food irradiation. Academic Press, Inc., Orlando, USA.
5. WHO (1988): Food irradiation: A technique for preserving and improving the safety of food. World Health Organization, Geneva.