Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes

The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5 kGy)and to reduce the risk of pathogen presence without altering the quality attributes of bovine trimmings and of patties made of irradiated trimmings. Microbiological indicators (coliforms,Pseu...

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Bibliographic Details

Main Author:	XAVIER, MARÍA DE LA PAZ (author)
Other Authors:	DAUBER, CECILIA (author), MUSSIO, PAULA (author), DELGADO, ENRIQUE (author), MAQUIEIRA, ANA MARIA (author), SORIA, ALEJANDRA (author), CURUTCHET, ANA (author), MÁRQUEZ, ROSA (author), MÉNDEZ, CARLOS (author), LÓPEZ PEDEMONTE, TOMÁS (author)
Format:	article
Language:	English
Published:	2014
Subjects:	ALIMENTOS IRRADIADOS ANÁLISIS SENSORIAL CARNE IRRADIACIÓN
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30818
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