Preservation of meat by Gamma irradiation and high pressure processing technology /
Hussein Mohamed Hussein Mohamed
Preservation of meat by Gamma irradiation and high pressure processing technology / حفظ اللحوم بالتشعيع والضغط العالي Hussein Mohamed Hussein Mohamed ; supervised Fathy Abd El Rahman Elnawawi , Mohamed Mohamed Talaat Emara , Mohamed Diaa El - Din Hameed Farag - Cairo : Hussein Mohamed Hussein Mohamed , 2004 - 189L : ill ; 30cm
Thesis (PH.D.) - Cairo University - Faculty Of Veterinary Medicine - Department Of Food Hygiene and Control
Treatment of beef with high doses of gamma irradiation resulted in significant changes in quality attributesThe signs of deterioration were clear at the 17 day and 52nd days of storage in control samples and samples treated with 10 kGy respectively , however the signs of deterioration did not appear in samples treated with 25 and 50 kGy until the end of storageThe most pronounced effect of irradiation was the appearance of a characteristic burnt odor with the higher values of TBA which increased in intensity with higher dosesThe bright red color of non - irradiated meat has been turned to brownish color especially in samples treated with 25 and 50 kGyHigh doses of irradiation also caused significant decrease of thiamine , riboflavin and unsaturated fatty acidsTreatment of beef with HPP caused significant changes in color and shear force especially at 600 MPa , in contrast to treatment with low doses of gamma irradiation which did not significantly affect the color values while affect the O / R potentialHPP resulted in extensive changes in the ultrastructure of beef especially in samples treated immediately after slaughterThe most pronounced changes were shrinkage of muscle fibers , breakage in Z - line and M - line and loss of integrity of I - bandHowever the disappearance of M - line and destruction of mitochondria were the most pronounced changes caused by irradiationTreatment of meat contaminated with Lmonocytogenes with combinations of HPP and gamma irradiation was synergistic in its effectCombinations of HPP then gamma irradiation were additive in its effect against Bacillus cereus spores , however combinations of irradiation then HPP were synergistic
Gamma irradiation Meat Preservation Processing technology
Preservation of meat by Gamma irradiation and high pressure processing technology / حفظ اللحوم بالتشعيع والضغط العالي Hussein Mohamed Hussein Mohamed ; supervised Fathy Abd El Rahman Elnawawi , Mohamed Mohamed Talaat Emara , Mohamed Diaa El - Din Hameed Farag - Cairo : Hussein Mohamed Hussein Mohamed , 2004 - 189L : ill ; 30cm
Thesis (PH.D.) - Cairo University - Faculty Of Veterinary Medicine - Department Of Food Hygiene and Control
Treatment of beef with high doses of gamma irradiation resulted in significant changes in quality attributesThe signs of deterioration were clear at the 17 day and 52nd days of storage in control samples and samples treated with 10 kGy respectively , however the signs of deterioration did not appear in samples treated with 25 and 50 kGy until the end of storageThe most pronounced effect of irradiation was the appearance of a characteristic burnt odor with the higher values of TBA which increased in intensity with higher dosesThe bright red color of non - irradiated meat has been turned to brownish color especially in samples treated with 25 and 50 kGyHigh doses of irradiation also caused significant decrease of thiamine , riboflavin and unsaturated fatty acidsTreatment of beef with HPP caused significant changes in color and shear force especially at 600 MPa , in contrast to treatment with low doses of gamma irradiation which did not significantly affect the color values while affect the O / R potentialHPP resulted in extensive changes in the ultrastructure of beef especially in samples treated immediately after slaughterThe most pronounced changes were shrinkage of muscle fibers , breakage in Z - line and M - line and loss of integrity of I - bandHowever the disappearance of M - line and destruction of mitochondria were the most pronounced changes caused by irradiationTreatment of meat contaminated with Lmonocytogenes with combinations of HPP and gamma irradiation was synergistic in its effectCombinations of HPP then gamma irradiation were additive in its effect against Bacillus cereus spores , however combinations of irradiation then HPP were synergistic
Gamma irradiation Meat Preservation Processing technology