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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

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Benedito Fort, JJ.; Cambero, MI.; Ortuño Cases, C.; Cabeza, MC.; Ordoñez, JA.; De La Hoz, L. (2011). Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiation Physics and Chemistry. 80(3):505-513. doi:10.1016/j.radphyschem.2010.11.001

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80708

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Title: Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation
Author: Benedito Fort, José Javier Cambero, M. I. Ortuño Cases, Carmen Cabeza, M. C. Ordoñez, J. A. De la Hoz, L.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...[+]
Subjects: E-beam irradiation , Microbial safety , Modeling , Quality attributes , Shelf-life , Shelf life , Health , Listeria , Meats , Radiation , Vacuum , Irradiation , Article , Cooking , Flavor , Food packaging , Food processing , Food quality , Food safety , Listeria monocytogenes , Mathematical model , Meat , Nonhuman , Odor , Process optimization , Radiation dose , Scoring system
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Radiation Physics and Chemistry. (issn: 0969-806X )
DOI: 10.1016/j.radphyschem.2010.11.001
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.radphyschem.2010.11.001
Thanks:
The authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and Innovation.
Type: Artículo

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