Bookcover of Effect of Gamma Irradiation on the Quality of Some Foods
Booktitle:

Effect of Gamma Irradiation on the Quality of Some Foods

Gamma irradiation and quality attributes of camel sausage and chicken burger

LAP LAMBERT Academic Publishing (2012-05-31 )

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ISBN-13:

978-3-659-14532-2

ISBN-10:
3659145327
EAN:
9783659145322
Book language:
English
Blurb/Shorttext:
Irradiation, as a method of meat preservation, has excellent potential in the elimination of pathogenic and spoilage microorganisms from meat and meat products. Knowledge about effect of gamma irradiation on the shelf-life and quality attributes of camel sausage and chicken burger is important to maintain the microbiological safety of these meat products and extend their shelf-life. Camel meat is considered to be one of the toughest kinds of meat, and differs from beef in the higher content of connective tissue. Effect of gamma irradiation on chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation of camel sausage and chicken burger were evaluated in this book. Also gamma irradiation doses (1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel sausage and chicken burger.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Atef Mohamed Mohamed Mahdy, Ashraf Mahdy Sharoba, H. H., El- Desouky, A.I. - Kahlaf
Number of pages:
200
Published on:
2012-05-31
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
68.00 €
Keywords:
Gamma Irradiation, Sensory quality, Nutritional properties, PHYSICOCHEMICAL, Camel sausage, Chicken burger, Cold preservation, Chemical compositions, Freshness tests, Microbiological examination

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