Published 1987 | Version v1
Journal article Metadata-only

Combined effect of ionizing radiation and heat preservation on changes in lipids in beef

Creators

  • 1. Slovenska Vysoka Skola Technicka, Bratislava (Czechoslovakia). Chemickotechnologicka Fakulta
  • 2. Vyskumny Ustav Potravinarsky, Bratislava (Czechoslovakia)

Description

Chemical changes were studied of lipids in model samples of beef (m. longissimus dorsi) preserved using heat sterilization (35 min/121 degC) and gamma irradiation (2-6 kGy) in combination, this immediately after cooking and then during storage at 20 degC. It was found that with increasing radiation doses, the acid and peroxide numbers increased while 2-thiobarbituric number of lipids decreased. Of combination techniques used, combined stationary sterilization for 35 min at 121 degC and subsequent irradiation with 4 kGy was found to be the most suitable. (author). 4 tabs., 8 refs

Additional details

Additional titles

Original title (Slovak)
Vplyv kombinacie ionizujuceho ziarenia a tepelnej konzervacie na zmeny lipidov hovadzieho masa

Publishing Information

Journal Title
Bull. Potravin. Vysk.
Journal Volume
26
Journal Issue
1
Series
Bull. Potravin. Vysk.
Journal Page Range
71-76
ISSN
0231-9950
CODEN
BPVYE

INIS

Country of Publication
Slovakia
Country of Input or Organization
Serbia and Montenegro
INIS RN
19058370
Subject category
S60: APPLIED LIFE SCIENCES;
Descriptors DEI
CHEMICAL RADIATION EFFECTS; GAMMA RADIATION; HEATING; LIPIDS; MEAT; PEROXIDES; RADAPPERTIZATION; STERILIZATION
Descriptors DEC
ELECTROMAGNETIC RADIATION; FOOD; FOOD PROCESSING; IONIZING RADIATIONS; IRRADIATION; ORGANIC COMPOUNDS; OXYGEN COMPOUNDS; RADIATION EFFECTS; RADIATIONS; RADIOSTERILIZATION

Optional Information

Notes
English translation available from Nuclear Information Center, 156 16 Prague 5-Zbraslav, Czechoslovakia at US$ 10 per page.