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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Kaituhi matua:	XAVIER, MARÍA DE LA PAZ (author)
Ētahi atu kaituhi:	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)
Hōputu:	article
Reo:	Ingarihi
I whakaputaina:	2014
Ngā marau:	ALIMENTOS IRRADIADOS ANÁLISIS SENSORIAL CARNE IRRADIACIÓN
Urunga tuihono:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30818
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!