Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Radiation Physics and Chemistry

Volumn 98, Issue , 2014, Pages 22-28

  Kim, Hyun Joo ^a   Jung, Samooel ^b   Yong, Hae In ^b   Bae, Young Sik ^b   Kang, Suk Nam ^c   Kim, Il Suk ^c   Jo, Cheorun ^a  

^a Seoul National University   (South Korea)

^b Chungnam National University   (South Korea)

^c Gyeongsang National University   (South Korea)

Author keywords

Barbecue flavor; Electron beam irradiation; Onion peel; Pathogens; Pork jerky

Indexed keywords

ELECTRON BEAM IRRADIATION; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL SAFETY; OVERALL ACCEPTABILITY; PORK JERKY; SALMONELLA TYPHIMURIUM; SENSORIAL QUALITIES;

ELECTRON BEAMS; ESCHERICHIA COLI; IRRADIATION; MEATS; PATHOGENS; SALMONELLA;

EXTRACTION;

EID: 84893365182     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2014.01.003     Document Type: Article

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