Microbial and sensory characteristics of camel meat during refrigerated storage as affected by gamma irradiation

Pakistan Journal of Biological Sciences

Volumn 11, Issue 6, 2008, Pages 894-899

  Fallah, Aziz A ^a   Tajik, Hossein ^a   Rohani, Seyed Mehdi Razavi ^a   Rahnama, Mohammad ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Camel meat; Irradiation; Microbiological quality; Sensory preference

Indexed keywords

ANIMAL; ARTICLE; CAMEL; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RADIATION; LABORATORY DIAGNOSIS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; MICROBIOLOGY; PSEUDOMONAS; RADIATION EXPOSURE; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME;

ANIMALS; CAMELS; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GAMMA RAYS; LISTERIA MONOCYTOGENES; MEAT; MEAT PRODUCTS; PSEUDOMONAS; SPECIMEN HANDLING; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS; STAPHYLOCOCCUS AUREUS;

EID: 53749097923     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2008.894.899     Document Type: Article

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