| Autor: |
DONG Juancong, CHENG Jiao, DANG Xuhong, WANG Chao, LIU Xiaoming |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
He jishu, Vol 45, Iss 1, Pp 010002-010002 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
0253-3219 |
| DOI: |
10.11889/j.0253-3219.2022.hjs.45.010002&lang=zh |
| Popis: |
Irradiation technology has been widely used in the field of food processing. It is urgent to figure out whether the quality of frozen meat food would change after irradiation, when the SARS-CoV-2 was detected in the imported cold-chain meat. The effects of irradiation on the quality of frozen meat are summarized from the aspects of food sensory, protein decomposition, fat oxidation, vitamin content and so on, providing reference for the formulation of irradiation for the elimination of SARS-CoV-2 and other viruses on frozen food, as well as the study of irradiated frozen meat and the industrial development of irradiated frozen food. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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