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Effetto dell’irradiazione gamma sulla conservabilità e sulla qualità della carne bovina

Effetto dell’irradiazione gamma sulla conservabilità e sulla qualità della carne bovina

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:
9786208091583
62,58 €
IVA incluido
Disponible

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Sobre IBD

I risultati dello studio hanno dimostrato chiaramente che l’irradiazione con raggi gamma ha un effetto significativo sulla riduzione di TVC, TCC e TYMC. L’irradiazione ha preservato il valore nutritivo della carne e ne ha aumentato la durata di conservazione senza modificarne le proprietà nutrizionali e sensoriali. Tra i trattamenti, la dose di irradiazione più alta (6,0 KGy) ha mostrato i migliori risultati in termini di accettabilità complessiva, controllo dei microrganismi e prolungamento della durata di conservazione della carne bovina.

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