Published November 1975
| Version v1
Journal article
Effect of gamma irradiation on the polyunsaturated fatty acids of cooked pork
Creators
Description
The effect of a radurizing gamma radiation dose on the polyunsaturated fatty acid content of cooked pork was studied. Results showed that a 0.6-Mrad dose had no marked effect on the concentration of these acids in roasted pork parts. Irradiated meat products stored for 15 days at room temperature did not show any decrease in the polyunsaturated fatty acids
Additional details
Additional titles
- Original title (Russian)
- Влияние γ-облучения на полиненасыщенные жирные кислоты кулинарно-обработанной свинины
Publishing Information
- Journal Title
- Vopr. Pitan.
- Journal Issue
- no.6
- Series
- Vopr. Pitan.
INIS
- Country of Publication
- USSR
- Country of Input or Organization
- USSR
- INIS RN
- 9349828
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- CARBOXYLIC ACIDS; CHEMICAL RADIATION EFFECTS; GAMMA RADIATION; MEAT; RADIATION DOSES; RADURIZATION; STORAGE LIFE
- Descriptors DEC
- ELECTROMAGNETIC RADIATION; FOOD; IONIZING RADIATIONS; IRRADIATION; ORGANIC ACIDS; ORGANIC COMPOUNDS; PRESERVATION; RADIATION EFFECTS; RADIATIONS