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Effect of Gamma Irradiation on the Quality of Some Foods
Gamma irradiation and quality attributes of camel sausage and chicken burger
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Format:
220x176x33 mm
Beschreibung:
Food Engineer: Atef Mohamed Mohamed Mahdy is quality engineerin Cairo Poultry Processing Company (Koki), Master inFood Science (Food Technology), Faculty of Agriculture,Benha University, Egypt. and now He study Philosophy Doctor(Ph D) in this University
Irradiation, as a method of meat preservation, has excellent potential in the elimination of pathogenic and spoilage microorganisms from meat and meat products. Knowledge about effect of gamma irradiation on the shelf-life and quality attributes of camel sausage and chicken burger is important to maintain the microbiological safety of these meat products and extend their shelf-life. Camel meat is considered to be one of the toughest kinds of meat, and differs from beef in the higher content of connective tissue. Effect of gamma irradiation on chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation of camel sausage and chicken burger were evaluated in this book. Also gamma irradiation doses (1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel sausage and chicken burger.