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Aumento della durata di conservazione della carne di capra con il trattamento con radiazioni gamma

Aumento della durata di conservazione della carne di capra con il trattamento con radiazioni gamma

Ifrah Rafaqat / Mahwish Aftab / Shagufta Naz

59,08 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Biologia, ciencias de la vida
ISBN:
9786209253348
59,08 €
IVA incluido
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Sobre IBD

La carne di capra è una fonte di nutrimento. Ha meno grassi saturi e una percentuale abbastanza alta di grassi insaturi, il che la rende una 'carne rossa ideale' per chi sta attento alla salute. Conservare la carne per usarla in futuro è una cosa fondamentale nella lavorazione della carne. Questo studio ha dimostrato che il trattamento con radiazioni gamma è un modo sicuro ed efficace per conservare la carne di capra e non cambia molto la sua qualità nutrizionale. Per questo studio, 1,5 kGy è la dose giusta per mantenere la qualità della carne fresca in condizioni di refrigerazione, perché ha aumentato la durata di conservazione di 9 giorni.

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