נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat
Year:
1986
Authors :
בסקר, דב
;
.
Volume :
21
Co-Authors:
BASKER, D., Agricultural Research Organization, Yavne, Israel
KLINGER, I., Kimron Veterinary Institute, Bet Dagan, Yavne, Israel
LAPIDOT, M., Nuclear Research Center, Yavne, Israel
EISENBERG, E., Nuclear Research Center, Yavne, Israel
Facilitators :
From page:
437
To page:
441
(
Total pages:
5
)
Abstract:
Chicken carcasses were γ‐irradiated with about 3.7 kGy whilst at 0°C, and stored at from +1° to +2°C. Sensory panels found that the eating quality of leg meat was satisfactory for at least 1 week, and decreased after about 3 weeks. Breast meat changed, but was satisfactory for about 3 weeks, decreasing in quality after about 4 weeks. Copyright © 1986, Wiley Blackwell. All rights reserved
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25899
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:18
Scientific Publication
Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat
21
BASKER, D., Agricultural Research Organization, Yavne, Israel
KLINGER, I., Kimron Veterinary Institute, Bet Dagan, Yavne, Israel
LAPIDOT, M., Nuclear Research Center, Yavne, Israel
EISENBERG, E., Nuclear Research Center, Yavne, Israel
Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat
Chicken carcasses were γ‐irradiated with about 3.7 kGy whilst at 0°C, and stored at from +1° to +2°C. Sensory panels found that the eating quality of leg meat was satisfactory for at least 1 week, and decreased after about 3 weeks. Breast meat changed, but was satisfactory for about 3 weeks, decreasing in quality after about 4 weeks. Copyright © 1986, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in