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 | |
|
ANÁLISIS SENSORIAL CARNE IRRADIACIÓN MICROBIOLOGÍA DE ALIMENTOS |
|
| 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 |
| _version_ | 1807353830044598272 |
|---|---|
| author | XAVIER, MARÍA DE LA PAZ |
| author2 | DAUBER, CECILIA MUSSIO, PAULA DELGADO, ENRIQUE MAQUIEIRA, ANA MARIA SORIA, ALEJANDRA MÁRQUEZ, ROSA MÉNDEZ, CARLOS LÓPEZ PEDEMONTE, TOMÁS |
| author2_role | author author author author author author author author |
| author_facet | XAVIER, MARÍA DE LA PAZ DAUBER, CECILIA MUSSIO, PAULA DELGADO, ENRIQUE MAQUIEIRA, ANA MARIA SORIA, ALEJANDRA MÁRQUEZ, ROSA MÉNDEZ, CARLOS LÓPEZ PEDEMONTE, TOMÁS |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Presentado en: ICOMST (60mo, 17-22 de Agosto, Punta del Este-Uruguay) |
| dc.creator.none.fl_str_mv | XAVIER, MARÍA DE LA PAZ DAUBER, CECILIA MUSSIO, PAULA DELGADO, ENRIQUE MAQUIEIRA, ANA MARIA SORIA, ALEJANDRA MÁRQUEZ, ROSA MÉNDEZ, CARLOS LÓPEZ PEDEMONTE, TOMÁS |
| dc.date.none.fl_str_mv | 2014-01-01 |
| dc.description.abstract.none.fl_txt_mv | 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. |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30854 30854 urn:ISBN:68361 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) INAC (Montevideo) |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ANÁLISIS SENSORIAL CARNE IRRADIACIÓN MICROBIOLOGÍA DE ALIMENTOS |
| dc.title.none.fl_str_mv | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | LATU_2e3932fbfd18f3b860e749d43b67967d |
| identifier_str_mv | 30854 urn:ISBN:68361 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:30854 |
| publishDate | 2014 |
| publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) INAC (Montevideo) |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspectsXAVIER, MARÍA DE LA PAZDAUBER, CECILIAMUSSIO, PAULADELGADO, ENRIQUEMAQUIEIRA, ANA MARIASORIA, ALEJANDRAMÁRQUEZ, ROSAMÉNDEZ, CARLOSLÓPEZ PEDEMONTE, TOMÁSANÁLISIS SENSORIALCARNEIRRADIACIÓNMICROBIOLOGÍA DE ALIMENTOSThe 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. Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)INAC (Montevideo)2014-01-01info:eu-repo/semantics/conferenceObjectPublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3085430854urn:ISBN:68361engPresentado en: ICOMST (60mo, 17-22 de Agosto, Punta del Este-Uruguay)info:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:56:15Zoai:PMBOAI:30854Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:48.546635Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects XAVIER, MARÍA DE LA PAZ ANÁLISIS SENSORIAL CARNE IRRADIACIÓN MICROBIOLOGÍA DE ALIMENTOS |
| status_str | publishedVersion |
| title | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| title_full | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| title_fullStr | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| title_full_unstemmed | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| title_short | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| title_sort | Effects of gamma irradiation on trimming destined to elaborate beef hamburgers aiming at provoking minimal changes in quality attributes : microbiological, physicochemical and sensory aspects |
| topic | ANÁLISIS SENSORIAL CARNE IRRADIACIÓN MICROBIOLOGÍA DE ALIMENTOS |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30854 |
