Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 495-499

  Cava, Ramón ^a   Tárrega, Ruth ^b   Ramírez, Rosario ^c   Carrasco, Juan Atanasio ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

Author keywords

Colour; Feeding regime; Hexanal; Iberian dry cured loin; Irradiation; Refrigerated storage; TBA RS

Indexed keywords

COLOR; CURING; FOOD STORAGE; IRRADIATION; MEATS; MICROORGANISMS; OXIDATION; QUALITY CONTROL; RADIATION; SENSORY PERCEPTION;

FEEDING REGIME; HEXANAL; IBERIAN DRY-CURED LOIN; REFRIGERATED STORAGES; TBA-RS;

DRYING;

SUIDAE;

EID: 69249211241     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.04.006     Document Type: Article

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