Dose-dependent changes of chemical attributes in irradiated sausages

Meat Science

Volumn 88, Issue 1, 2011, Pages 184-188

  Nam, K C ^a   Lee, E J ^b   Ahn, D U ^b,c   Kwon, J H ^d  

^a Sunchon National University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

^d Kyungpook National University   (South Korea)

Author keywords

Detection markers; Dimethyl disulfide; Hydrocarbons; Irradiation; Sausages; Volatile compounds

Indexed keywords

CHEMICAL ATTRIBUTES; DETECTION MARKERS; DIMETHYL DISULFIDES; DOSE-DEPENDENT; EICOSANE; GASEOUS COMPOUNDS; HEPTADECANE; HEXADECANE; HEXANAL; IRRADIATION DOSE; OFF-ODOR; PENTADECANE; RADIATION-INDUCED; REFRIGERATED STORAGES; SAUSAGES; VOLATILE COMPOUNDS;

CARBON DIOXIDE; CARBON MONOXIDE; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; IRRADIATION; MEATS; METHANE; PARAFFINS; RADIATION; SULFUR; VOLATILE ORGANIC COMPOUNDS;

CARBON DISULFIDE;

8 HEPTADECENE; 8-HEPTADECENE; ALDEHYDE; ALKANE; ALKENE; DIMETHYL DISULFIDE; DISULFIDE; HEXADECANE; HYDROCARBON; N HEXANAL; N-HEXADECANE; N-HEXANAL; PENTADECANE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; FOOD IRRADIATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; SWINE; TURKEY (BIRD); VOLATILIZATION;

ALDEHYDES; ALKANES; ALKENES; ANIMALS; DISULFIDES; FOOD IRRADIATION; HYDROCARBONS; LIPID PEROXIDATION; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEYS; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

EID: 79151477010     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.023     Document Type: Article

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