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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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