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Effect of different conveyer speed of electron beam irradiation on the oxidative and microbiological stability of ground pork during refrigeration


Effect of different conveyer speed of electron beam irradiation on the oxidative and microbiological stability of ground pork during refrigeration



Korean Journal for Food Science of Animal Resources 23(1): 50-55



ISSN/ISBN: 1225-8563

Fresh ground pork was irradiated at 3.0 and 5.0 kGy using an electron beam at 2 different conveyor speeds of 10 and 20 Hz. After irradiation, the treated ground pork samples were stored at 4 degrees C up to 6 days. The total aerobic and mesophilic bacterial counts, as well as the level of TBARS (thiobarbituric acid reactive substances) in treated ground pork samples were determined throughout storage.

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