| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1884564 | Radiation Physics and Chemistry | 2008 | 7 Pages |
Abstract
The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
D.G. Lim, K.H. Seol, H.J. Jeon, C. Jo, M. Lee,