Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.528
Issue:1 (19)
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The radurization of pork muscle tissue
Annotation
The combined radiation including pretreatment with 40 % ethanol and electron-beam was used for preservation of restructured pork muscle tissue. The use of two preservation agents and the ascorbic acid as radical catcher allowed to elongate five – six fold anaerobic storage of meat products at low positive temperatures with reservation quality of all organoleptic and microbiological criteria.
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Articles in current issue
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- Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing
- Effect of hurdle factors on triacylglycerol changes in summer sausages during storage
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- Тhe Chemistry of N-aminoaziridines. Part 1. Synthesis methods.
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- Determination of permissible modes seal fruits and vegetables in containers at their commodity processing
- Development of compact dryers based on the identified regularities of the process drying pasta by infrared radiation
- Experimental study of heating milk in a vibrating heater
- Liquid Crystalline Polymers: Theories, Experiments and Nematodynamic Simulations of Shearing Flows
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