The radurization of pork muscle tissue Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > The radurization of pork muscle tissue

UDC 637.528

The radurization of pork muscle tissue

Orehova S.M., Alla P. Nechiporenko

The combined radiation including pretreatment with 40 % ethanol and electron-beam was used for preservation of restructured pork muscle tissue. The use of two preservation agents and the ascorbic acid as radical catcher allowed to elongate five – six fold anaerobic storage of meat products at low positive temperatures with reservation quality of all organoleptic and microbiological criteria.
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Keywords: muscle tissue, radurisation, electron-beam irradiation.

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