Effect of Ultra-high Pressure and Irradiation Sterilization on Quality Characteristics of Yao Meat in Zhenjiang during Storage
The effects of UHP and irradiation sterilisation on the quality characteristics of Yao meat during storage were investigated. Yao meat was treated with 550 MPa, 600 s UHP and 6 kGy irradiation. Among them, unpasteurised Yao meat was used as the control group, under refrigeration at 4 °C. At 1, 10, 2...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100276 |