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Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale–soft–exudative, and dark–firm–dry pork

Ki‐Chang Nam, ‬Min Du, Cheorun Jo, Dong Uk Ahn

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Key concepts: Food science, Chemistry, Irradiation, Dimethyl disulfide, Lipid oxidation, TBARS, Vacuum packing, Thiobarbituric acid

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Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale–soft–exudative, and dark–firm–dry pork — Research Paper | ScholarLens