Fat content and ascorbic acid infusion influence microbial and physicochemical qualities of electron beam irradiated beef patties

Food Chemistry

Volumn 89, Issue 1, 2005, Pages 93-102

  Wong, Peter Y Y ^a   Wijewickreme, A Nilmini ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Ascorbic acid; Electron beam irradiation; Fat content; Lipid oxidation; Psychrotrophic bacteria; Surface discoloration

Indexed keywords

ASCORBIC ACID; FAT;

ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BACTERIUM; CONTROLLED STUDY; ELECTRON BEAM; ESCHERICHIA COLI; FAT CONTENT; FOOD COMPOSITION; FOOD IRRADIATION; FOOD QUALITY; FOOD STORAGE; IRRADIATION; LIPID OXIDATION; MEAT; MICROORGANISM; MUSCLE TISSUE; NONHUMAN; PASTEURIZATION; PHYSICAL CHEMISTRY; STATISTICAL SIGNIFICANCE; SURFACE PROPERTY;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 3543136559     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.014     Document Type: Article

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