Review on irradiation effects on quality of frozen meat food
He Jishu/Nuclear Techniques
; 45(1), 2022.
Article
in Chinese
| Scopus | ID: covidwho-1631788
ABSTRACT
Irradiation technology has been widely used in the field of food processing. It is urgent to figure out whether the quality of frozen meat food would change after irradiation, when the SARS-CoV-2 was detected in the imported cold-chain meat. The effects of irradiation on the quality of frozen meat are summarized from the aspects of food sensory, protein decomposition, fat oxidation, vitamin content and so on, providing reference for the formulation of irradiation for the elimination of SARS-CoV-2 and other viruses on frozen food, as well as the study of irradiated frozen meat and the industrial development of irradiated frozen food. © 2022, Science Press. All right reserved.
Full text:
Available
Collection:
Databases of international organizations
Database:
Scopus
Type of study:
Experimental Studies
Language:
Chinese
Journal:
Nuclear Techniques
Year:
2022
Document Type:
Article
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