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2014 (published: 24.02.2014)
Number 1(19)
Home > Issue > 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.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.528
The radurization of pork muscle tissue
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.
Read the full article
Keywords: muscle tissue, radurisation, electron-beam irradiation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License