Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects
Resumen:
The objective of the present work was to assess the use of moderate doses of gamma irradiation (2 to 5 kGy) in bovine trimmings in order to reduce the risk of pathogen presence without altering its quality attributes, or the quality attributes of the patties prepared with this trimmings.
| 2014 | |
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ANÁLISIS SENSORIAL CARNE IRRADIACIÓN MICROBIOLOGÍA DE ALIMENTOS |
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| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30854 | |
| Acceso abierto | |
| CC BY-NC-ND |
| Sumario: | The objective of the present work was to assess the use of moderate doses of gamma irradiation (2 to 5 kGy) in bovine trimmings in order to reduce the risk of pathogen presence without altering its quality attributes, or the quality attributes of the patties prepared with this trimmings. |
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