Enhancement of shelf life of goat meat by gamma irradiation treatment - Rafaqat, Ifrah;Aftab, Mahwish;Naz, Shagufta
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Goat meat is potential source of nutrition. It contains less saturated fats and a relatively high proportion of total unsaturated fats, which makes it an "ideal red meat" for health sensitive consumers. Meat preservation for future use is a basic need in meat processing.The present study established that gamma irradiation treatment is a safe and efficacious procedure for goat meat preservation and it has no significant impact on the nutritional quality of goat meat. For the present study, 1.5 kGy is an appropriate dosage to maintain fresh meat quality under chilled conditions for goat meat as it enhanced the refrigerated shelf life by 9 days.…mehr

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Produktbeschreibung
Goat meat is potential source of nutrition. It contains less saturated fats and a relatively high proportion of total unsaturated fats, which makes it an "ideal red meat" for health sensitive consumers. Meat preservation for future use is a basic need in meat processing.The present study established that gamma irradiation treatment is a safe and efficacious procedure for goat meat preservation and it has no significant impact on the nutritional quality of goat meat. For the present study, 1.5 kGy is an appropriate dosage to maintain fresh meat quality under chilled conditions for goat meat as it enhanced the refrigerated shelf life by 9 days.
Autorenporträt
Ifrah Rafaqat is a young Pakistani researcher, graduated in Biotechnology. She worked on enhancing the shelf life of chilled goat meat by gamma irradiation. She has been a keen participant in various symposium and poster competitions. As a researcher, she has special interests in the fields of molecular biology, genetics and health biotechnology.