Application of high temperature aging of beef with low-dose electron beam and X-ray irradiation

Beef;High temperature aging;Irradiation;Microbial quality;Tenderness;630

농업생명과학대학 농생명공학부 ;

University:서울대학교 대학원

关键词: Beef;    High temperature aging;    Irradiation;    Microbial quality;    Tenderness;    630;   

Others  :  http://s-space.snu.ac.kr/bitstream/10371/141752/1/000000150879.pdf

美国|英语

来源: Seoul National University Open Repository

【 摘 要 】

however, beef tenderness was not affected. Therefore, EB or XR irradiation can be applied to beef prior to aging to control microbial growth during high temperature (14 °C) aging, thus shortening the aging time without adversely affecting the physicochemical properties of beef.