{"title":"人造和天然抗氧化剂辐照肉类:肉类品质方面的研究进展","authors":"M Sadakuzzaman, MM Rahman, MA Hashem","doi":"10.55002/mr.3.4.61","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"86 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Irradiation of meat with synthetic and natural antioxidant: A review on quality aspect of meat\",\"authors\":\"M Sadakuzzaman, MM Rahman, MA Hashem\",\"doi\":\"10.55002/mr.3.4.61\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":18312,\"journal\":{\"name\":\"Meat Research\",\"volume\":\"86 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.55002/mr.3.4.61\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55002/mr.3.4.61","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
