Irradiation and quality of frozen and vacuum-packed chicken meat - Leonel, Fábio;Souza, Hirasilva;Oba, Alexandre
26,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
  • Broschiertes Buch

The deterioration of meat products can occur during storage due to the development of a wide range of deteriorating microorganisms that multiply and produce metabolites responsible for unpleasant tastes and odours. Irradiation, considered as a method of preserving food, is effective in most of the problems caused by microorganisms, but it can alter some sensory characteristics that could be attenuated if the product is frozen.

Andere Kunden interessierten sich auch für
Produktbeschreibung
The deterioration of meat products can occur during storage due to the development of a wide range of deteriorating microorganisms that multiply and produce metabolites responsible for unpleasant tastes and odours. Irradiation, considered as a method of preserving food, is effective in most of the problems caused by microorganisms, but it can alter some sensory characteristics that could be attenuated if the product is frozen.
Autorenporträt
Professore di istruzione superiore presso la Facoltà di Tecnologia (FATEC) di Rio Preto. Ha conseguito la laurea, il master e il dottorato in Scienze Animali presso l'Universidade Estadual Paulista Júlio de Mesquita Filho FCAV/ UNESP campus di Jaboticabal/SP. Esperienza in irradiazione, polli da carne, tecnologia dei prodotti animali, qualità della carne e delle uova.