Food and Fermentation Industries >

2012 , Vol. 38 >Issue 10: 151 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.040

Food and Fermentation Industries

Research Status of Radiation Preservation Technology in Meat and Meat Products

  • Liu Jun-xuan ,
  • Su Xia ,
  • He Yan-jin ,
  • Wang Hua
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Online published: 2012-10-25

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Abstract

A brief description of theory and characteristics of the irradiation preservation technology was given in the paper.A detailed overview of the effect of the irradiation preservation technology on meat and meat products was given,including carbohydrate,protein,fat,other nutrients and sensory quality.Also it summarized the safe and the future development of the irradiation preservation technology.

Key words： irradiation preservation; nutrients; sensory quality; security; meat

Cite this article

Liu Jun-xuan , Su Xia , He Yan-jin , Wang Hua . Research Status of Radiation Preservation Technology in Meat and Meat Products[J]. Food and Fermentation Industries, 2012 , 38(10) : 151 -154 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.040

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