Effect of gamma irradiation in presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating

Radiation Physics and Chemistry

Volumn 71, Issue 1-2, 2004, Pages 73-77

  Lacroix, M ^a   Ouattara, B ^a   Saucier, L ^b   Giroux, M ^a   Smoragiewicz, W ^c  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

Author keywords

Food additives; Ground beef; Irradiation; Natural antimicrobial; Preservation

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; COATINGS; DOSIMETRY; GAMMA RAYS; IRRADIATION; MICROBIOLOGY;

GAMMA IRRADIATION; INHIBITORY EFFECTS;

RADIATION CHEMISTRY;

ASCORBIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

BACTERIAL STRAIN; BEEF CATTLE; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CROSS LINKING; ENTEROBACTERIACEAE; EVALUATION; FOOD COATING; GAMMA IRRADIATION; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PRESERVATION; PSEUDOMONAS; RADIATION DOSE; RADIATION RESPONSE; SHELF LIFE; STAPHYLOCOCCUS AUREUS; STORAGE;

EID: 4143092706     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2004.04.057     Document Type: Conference Paper

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