Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.


Sausages with different fat contents (16 or 29%) were purchased from local stores, vacuum-packaged in oxygen-impermeable bags, and irradiated at 0 or 5 kGy using a linear accelerator. The changes in quality attributes of irradiated sausages were determined during storage at 4 degrees C. The 2-thiobarbituric acid-reactive substance values of sausages were… (More)
DOI: 10.2527/jas.2009-2382

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