Effect of gamma irradiation on shelf life and quality of beef

ISBN-13: 9786202023337 / Angielski / Miękka / 2017 / 92 str.

Akramul Haque; Abul Hashem; Farhana Jasmin Rima

Opis

The results of the study clearly demonstrated that gamma irradiation had a significant effect to reduce TVC, TCC and TYMC. Irradiation preserved nutritive value of meat and as well as increase the shelf life of meat without changing nutritional and sensory properties of meat. Among the treatments, the highest irradiation dose (6.0 KGy) showed best results in terms of overall acceptability, microorganisms control and for shelf life extension of beef.

O autorze

MD. Akramul Haque successfully completed his M.S. in Animal Science and B.Sc. in Animal Husbandry from renowned university Bangladesh Agricultural University. He also passed secondary and higher secondary certificate from Rajshahi board with GPA 5.00. The Author thanks his renowned supervisors Prof. Dr. Abul Hashem.