Effect of gamma irradiation on shelf life and quality of beef - Haque, Akramul;Hashem, Abul;Rima, Farhana Jasmin
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The results of the study clearly demonstrated that gamma irradiation had a significant effect to reduce TVC, TCC and TYMC. Irradiation preserved nutritive value of meat and as well as increase the shelf life of meat without changing nutritional and sensory properties of meat. Among the treatments, the highest irradiation dose (6.0 KGy) showed best results in terms of overall acceptability, microorganisms control and for shelf life extension of beef.

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Produktbeschreibung
The results of the study clearly demonstrated that gamma irradiation had a significant effect to reduce TVC, TCC and TYMC. Irradiation preserved nutritive value of meat and as well as increase the shelf life of meat without changing nutritional and sensory properties of meat. Among the treatments, the highest irradiation dose (6.0 KGy) showed best results in terms of overall acceptability, microorganisms control and for shelf life extension of beef.
Autorenporträt
Md. Akramul Haque, Enfermera Superior del Hospital del Colegio Médico de Rangpur, Rangpur (Bangladesh). Completó su maestría en la Facultad de Enfermería de la Universidad de Burapha, Chonburi (Tailandia). Candidata al doctorado en la Facultad de Enfermería, Universidad de Thammasat, Tailandia.