Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken

Meat Science

Volumn 80, Issue 3, 2008, Pages 903-909

  Kwon, Joong Ho ^a   Kwon, Youngju ^a   Nam, Ki Chang ^b   Lee, Eun Joo ^c   Ahn, Dong U ^c  

^a Kyungpook National University   (South Korea)

^b Korea Intellectual Property Office   (South Korea)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Carbon monoxide production; Cooking; Irradiation; TBARS; Volatiles

Indexed keywords

ANIMALIA;

EID: 50249092686     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.009     Document Type: Article

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