人造和天然抗氧化剂辐照肉类:肉类品质方面的研究进展

Meat Research Pub Date : 2023-08-30 DOI:10.55002/mr.3.4.61

M Sadakuzzaman, MM Rahman, MA Hashem

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摘要

人们对辐照进行了不同类型的研究工作，以了解其保质期、营养价值、生化安全性和微生物评价。本文综述了合成抗氧化剂-羟基茴香醚(BHA)和天然抗氧化剂黑孜然籽提取物与牛肉和其他肉类腌制后辐照效果的研究进展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Irradiation of meat with synthetic and natural antioxidant: A review on quality aspect of meat

Different types of research works have been carried out on irradiation to find out the shelf life, nutritive value, safety aspect of biochemical and microbial assessment. The available literatures regarding effect of irradiation with synthetic antioxidant betahydroxy anisole (BHA) and natural antioxidant black cumin seed extract marinated with beef and other meat are reviewed in this review.

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Meat Research

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