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Auswirkungen der Gammabestrahlung auf die Haltbarkeit und Qualität von Rindfleisch

Auswirkungen der Gammabestrahlung auf die Haltbarkeit und Qualität von Rindfleisch

Abul Hashem / Akramul Haque / Farhana Jasmin Rima

62,64 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208091569
62,64 €
IVA incluido
Disponible

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Sobre IBD

Die Ergebnisse der Studie zeigten deutlich, dass Gammabestrahlung eine signifikante Wirkung auf die Reduzierung von TVC, TCC und TYMC hatte. Die Bestrahlung bewahrte den Nährwert des Fleisches und erhöhte die Haltbarkeit des Fleisches, ohne die ernährungsphysiologischen und sensorischen Eigenschaften des Fleisches zu verändern. Unter den Behandlungen zeigte die höchste Bestrahlungsdosis (6,0 KGy) die besten Ergebnisse in Bezug auf die allgemeine Akzeptanz, die Kontrolle von Mikroorganismen und die Verlängerung der Haltbarkeit von Rindfleisch.

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