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Efeito da irradiação gama no prazo de validade e na qualidade da carne de bovino

Efeito da irradiação gama no prazo de validade e na qualidade da carne de bovino

Abul Hashem / Akramul Haque / Farhana Jasmin Rima

62,58 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208091590
62,58 €
IVA incluido
Disponible

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Sobre IBD

Os resultados do estudo demonstraram claramente que a irradiação gama teve um efeito significativo na redução de TVC, TCC e TYMC. A irradiação preservou o valor nutritivo da carne e aumentou o prazo de validade da carne sem alterar as propriedades nutricionais e sensoriais da carne. Entre os tratamentos, a dose de irradiação mais elevada (6,0 KGy) apresentou os melhores resultados em termos de aceitabilidade global, controlo dos microrganismos e prolongamento do prazo de validade da carne de bovino.

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