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

Abstract

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

6 Figures and Tables

Topics

  • Presentations referencing similar topics