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Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Aug., v. 67, no. 4
Main Author:
Badr, H.M.
Format:
Article
Language:
English
Subjects:
rabbit meat
food irradiation
gamma radiation
food preservation
food storage
refrigeration
storage time
food safety
shelf life
food processing quality
meat quality
thiobarbituric acid-reactive substances
malondialdehyde
volatile organic compounds
organic nitrogen compounds
chemical analysis
moisture content
crude protein
ash content
lipid content
plate count
molds (fungi)
yeasts
bacterial contamination
food contamination
food pathogens
sensory evaluation
off odors
appearance (quality)
taste sensitivity
juiciness
texture
meat tenderness
View in NAL's Catalog:
IND43632809