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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Yao B, Zhang D, Wu X, He R, Gao H, Chen K, Xiang D, Tang Y. Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach. Food Chem X 2024; 22:101460. [PMID: 38803672 PMCID: PMC11129168 DOI: 10.1016/j.fochx.2024.101460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/29/2024] Open
Abstract
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased a* and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.
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Affiliation(s)
- Bo Yao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Xinyu Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ruiyan He
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hui Gao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Kailan Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dan Xiang
- Chengdu Xiwang Food., Ltd, Chengdu 610000, China
| | - Yong Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Sichuan Yiyang Modern Agricultural Development, Ltd, Chengdu 610000, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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Asmarani RR, Ujilestari T, Sholikin MM, Wulandari W, Damayanti E, Anwar M, Aditya S, Karimy MF, Wahono SK, Triyannanto E, Adli DN, Sujarwanta RO, Wahyono T. Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality. Vet World 2024; 17:1084-1097. [PMID: 38911085 PMCID: PMC11188876 DOI: 10.14202/vetworld.2024.1084-1097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 04/23/2024] [Indexed: 06/25/2024] Open
Abstract
Background and Aim Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.
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Affiliation(s)
- Raissha Rizqi Asmarani
- Graduate Student, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muhammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
- Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia
| | - Wulandari Wulandari
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Ema Damayanti
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muslih Anwar
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Siska Aditya
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Faiz Karimy
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Satriyo Krido Wahono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Danung Nur Adli
- Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Rio Olympias Sujarwanta
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
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Wang H, Yin X, Zhang L, Wang X, Zhang J, Wen R, Cao J. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham. Foods 2024; 13:776. [PMID: 38472889 PMCID: PMC10930425 DOI: 10.3390/foods13050776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.
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Affiliation(s)
- Haoyi Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Lu Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xuejiao Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Jiliang Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China;
| | - Jianxin Cao
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
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Rodrigues LM, Guimarães AS, de Lima Ramos J, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, Ramos EM. Application of gamma radiation in the beef texture development during accelerated aging. J Texture Stud 2022; 53:923-934. [PMID: 36054753 DOI: 10.1111/jtxs.12714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15°C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15°C) in order to accelerate the process of beef tenderizing.
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Affiliation(s)
- Lorena Mendes Rodrigues
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Angélica Sousa Guimarães
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Johnathan de Lima Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | | | - Paulo Rogério Fontes
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Minas Gerais, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Minas Gerais, Brazil
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Li C, Han Y, Fan S, Ma L, Zhang Y, Simpson BK. Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork. Food Sci Nutr 2020; 8:3110-3118. [PMID: 32724575 PMCID: PMC7382183 DOI: 10.1002/fsn3.1535] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB-N), and biogenic amine contents of vacuum-packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum-packed chilled pork.
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Affiliation(s)
- Chen Li
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Yuhang Han
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Sanhong Fan
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Lizhen Ma
- Department of Food ScienceTianjin Agricultural UniversityTianjinChina
| | - Yi Zhang
- Department of Food Science and Agricultural ChemistryMcGill University (Macdonald Campus)Ste‐Anne‐de‐BellevueQCCanada
| | - Benjamin Kofi Simpson
- Department of Food Science and Agricultural ChemistryMcGill University (Macdonald Campus)Ste‐Anne‐de‐BellevueQCCanada
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7
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Physical and chemical stability under environmental stress of microemulsions formulated with fish oil. Food Res Int 2019; 119:283-290. [DOI: 10.1016/j.foodres.2019.01.067] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 12/19/2018] [Accepted: 01/28/2019] [Indexed: 11/20/2022]
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8
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Pal US, Das M, Nayak RN, Sahoo NR, Panda MK, Dash SK. Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet). Journal of Food Science and Technology 2018; 56:302-309. [PMID: 30728572 DOI: 10.1007/s13197-018-3490-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2018] [Accepted: 11/06/2018] [Indexed: 11/27/2022]
Abstract
A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability. Chhenapoda was prepared from cottage cheese with standard practices followed by confectioners using different levels of semolina (0, 50, 100, 150, 200 g) and sugar (0, 100, 200, 300, 400 g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200 g were packed in pre-fabricated 3 side seal multilayer laminated retortable pouches, hermetically sealed and retort processed at different temperatures (100, 110 and 120 °C) and time intervals (15, 30 and 45 min). It was found from Response Surface Methodology (RSM) technique that addition of 18.5% sugar and 7.5% semolina with cottage cheese was optimum for chhenapoda preparation. Microbiological analysis showed that total plate count and yeast and mould count (YMC) decreased from 110 × 107 to 4 × 104 and YMC from 3 × 103 to 0 respectively during retort processing (30 min thermal processing in laminated pouch at 120 °C). From the storage study, it can be concluded that retort processing of chhenapoda in laminated pouch at 120 °C for 30 min resulted in microbiological safe and sensory acceptable product which could be stored up to 30 days under refrigerated condition.
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Affiliation(s)
- U S Pal
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
| | - M Das
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
| | - R N Nayak
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
| | - N R Sahoo
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
| | - M K Panda
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
| | - S K Dash
- AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751003 India
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9
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Effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.062] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Cheng S, Wang N, Zhang J, Brennan C, Guan W, Wang Z. The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef (
M. longissimus Dorsi
) during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuzhen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Ning Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry UniversityYangling, 712100 People's Republic of China
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Charles Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincoln, 85084 New Zealand
| | - Wenqiang Guan
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
- College of Biotechnology and Food Science, Tianjin University of CommerceTianjin, 300134 People's Republic of China
| | - Zhidong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
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Abstract
To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.
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Galarz LA, Fonseca GG, Prentice C. Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage. FOOD SCI TECHNOL INT 2016; 22:461-74. [DOI: 10.1177/1082013215618519] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Accepted: 10/19/2015] [Indexed: 11/15/2022]
Abstract
Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃. In most cases, cooked chicken breast showed the highest microbial count, followed by raw breast and lastly salted breast. The data obtained here were useful for the generation of mathematical models and parameters. The models presented high correlation and can be used for predictive purposes in the poultry meat supply chain.
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Affiliation(s)
- Liane Aldrighi Galarz
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Gustavo Graciano Fonseca
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, Brazil
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
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Cichoski AJ, Moura HC, Silva MS, Rampelotto C, Wagner R, Barin JS, Vendruscolo RG, Dugatto JS, Athayde DR, Dalla Costa MA. Oxidative and Microbiological Profiles of Chicken Drumsticks Treated with Ultraviolet-C Radiation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12529] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alexandre J. Cichoski
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Heloísa C. Moura
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marianna S. Silva
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Cristine Rampelotto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Juliano S. Barin
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Raquel G. Vendruscolo
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Jonas S. Dugatto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Dirceu R. Athayde
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marco A. Dalla Costa
- Department of Electric Energy Processing; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
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Lee SY, Kim HW, Hwang KE, Song DH, Choi MS, Ham YK, Choi YS, Lee JW, Lee SK, Kim CJ. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork. Korean J Food Sci Anim Resour 2015; 35:277-85. [PMID: 26761840 PMCID: PMC4662349 DOI: 10.5851/kosfa.2015.35.3.277] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 07/01/2014] [Accepted: 05/28/2015] [Indexed: 11/21/2022] Open
Abstract
This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.
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Affiliation(s)
- Soo-Yoen Lee
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Wook Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Min-Sung Choi
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Ju-Woon Lee
- Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Korea
| | - Si-Kyung Lee
- Departement of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Kumar R, Johnsy G, Dhananjay K, Jayaprahash C, Nataraju S, Lakshmana JH, Kumaraswamy MR, Kathiravan T, Rajamanickam R, Madhukar N, Nadanasabapathi S. Development and evaluation of egg based ready-to-eat (RTE) products in flexible retort pouches. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2013.1118] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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16
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Rahimi E, Faghihi R, Baradaran-Ghahfarokhi M, Alavaian-Ghavanini A, Baradaran-Ghahfarokhi HR, Siavashpour Z, Farshadi A, Rafie F. Effects of gamma irradiation on microbial load and quality characteristics of veal. Adv Biomed Res 2013; 2:11. [PMID: 23930256 PMCID: PMC3732889 DOI: 10.4103/2277-9175.107967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2012] [Accepted: 07/16/2012] [Indexed: 12/02/2022] Open
Abstract
Background: Veal is a rich nutrient medium that provides a suitable environment for proliferation of veal spoiling microorganisms and common food-borne pathogens. In this study, the effects of irradiation on the veal microbiological quality and half life of minced beef during chilled storage was investigated. Materials and Methods: Twenty samples of minced veal were irradiated with doses of 2, 5, 7, and 10 kGy (Cobalt-60, gamma cell 220) and evaluated for their microbiological quality up to 10 days. Results: The results showed that gamma irradiation reduced the number of microorganisms in all the irradiated minced veal samples, with 2, 5, 7, and 10 kGy (P < 0.01). Moreover, the half life of the samples were increased considerably (P < 0.01). In addition, the results indicated that there was a significant difference in the number of coliformes between untreated and irradiated samples (P < 0.05). While, Staphylococcus aureus could not be detected in the irradiated samples with doses of 7 and 10 kGy. Conclusion: These results indicated that irradiation could be employed as an effective mean to inactivate common food-borne pathogens namely S. aureus and increases the half life of veal.
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Affiliation(s)
- Ebrahim Rahimi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University of Shahr-e-kord, Shahr-e-kord, Iran
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17
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Bertolini M, Romagnoli G. An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone). J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Gunes G, Yilmaz N, Ozturk A. Effects of irradiation dose and O(2) and CO(2) concentrations in packages on foodborne pathogenic bacteria and quality of ready-to-cook seasoned ground beef product (meatball) during refrigerated storage. ScientificWorldJournal 2012; 2012:274219. [PMID: 22566763 PMCID: PMC3329864 DOI: 10.1100/2012/274219] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2011] [Accepted: 12/07/2011] [Indexed: 11/26/2022] Open
Abstract
Combined effects of gamma irradiation and concentrations of O(2) (0, 5, 21%) and CO(2) (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O(2) and CO(2) levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O(2), respectively, compared to 21% O(2). Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg(-1), respectively, compared to control. In reduced-O(2) packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO(2) or 5% O(2) + 50% CO(2) maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O(2) + 50% CO(2) combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.
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Affiliation(s)
- Gurbuz Gunes
- Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Neriman Yilmaz
- Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Aylin Ozturk
- Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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Gunes G, Ozturk A, Yilmaz N, Ozcelik B. Maintenance of Safety and Quality of Refrigerated Ready-to-Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging. J Food Sci 2011; 76:M413-20. [DOI: 10.1111/j.1750-3841.2011.02244.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Fallah AA, Siavash Saei-Dehkordi S, Rahnama M. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Mohamed HMH, Mansour HA, Farag MDEDH. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci 2010; 87:33-9. [PMID: 20855173 DOI: 10.1016/j.meatsci.2010.06.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Revised: 05/04/2010] [Accepted: 06/07/2010] [Indexed: 11/16/2022]
Abstract
Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Treated samples were stored at 5°C and analyzed periodically for thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4.5 kGy respectively. Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation. All three extracts significantly (P<0.05) lowered the TBARS values and off-odor scores and significantly (P<0.05) increased color and acceptability scores in all samples with marjoram being the most effective. The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4.5 kGy by two weeks, over that treated with irradiation alone. In conclusion, the addition of herbal extracts can minimize lipid oxidation, improve color and decrease off-odor production in irradiated ground beef.
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Affiliation(s)
- Hussein M H Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
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23
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Al-Bachir M, Farah S, Othman Y. Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.02.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.06.020] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Souza ARMD, Arthur V, Canniatti-Brazaca SG, Couto MAL. Efeito da irradiação em carne de coelho congelada. FOOD SCIENCE AND TECHNOLOGY 2010. [DOI: 10.1590/s0101-20612010005000001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
O crescimento nacional da produção de carne de coelhos necessita de maior conhecimento sobre características da carne, bem como o efeito de um processo que permita sua maior conservação. Os cortes congelados da carne de coelho: coxa, pernil e lombo, tratados com dois tipos de antibióticos, norfloxacina e ciprofloxacina, foram irradiados nas doses de 0, 3 e 6 kGy e determinados os teores de ferro heme e não heme dos cortes. As doses de irradiação empregadas foram influentes nos teores de ferro heme e não heme, sendo que a dose de 3 kGy foi a que apresentou os maiores valores, independente do tipo de antibiótico utilizado. Para o ferro heme o antibiótico norfloxacina apresentou os maiores valores e para o ferro não heme os maiores valores foram notados para o antibiótico ciprofloxacina.
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26
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Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0610-3] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chouliara I, Samelis J, Kakouri A, Badeka A, Savvaidis I, Riganakos K, Kontominas M. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat Sci 2006; 74:303-11. [DOI: 10.1016/j.meatsci.2006.03.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2005] [Revised: 03/24/2006] [Accepted: 03/24/2006] [Indexed: 10/24/2022]
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29
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Gomes C, Da Silva P, Castell-Perez M, Moreira R. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00135.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Kanatt S, Chawla S, Chander R, Sharma A. Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using -radiation as one of the hurdles. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.03.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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