UV-C Microbial meat reductions – In-pack topside beef Cuts of topside beef were inoculated with Listeria monocytogenes before being vacuum shrink wrapped and treated with various doses of UV-C iradiation to determine the microbial…
UV-C Microbial meat reductions –In-pack chicken breast Skinless chicken breasts were inoculated with Listeria monocytogenes before being vacuum shrink wrapped and treated with various doses of UV-C iradiation to determine the…
UV-C Microbial meat reductions –In-pack pork tenderloin Cuts of pork tenderloin were inoculated with Listeria monocytogenes before being vacuum shrink wrapped and treated with various doses of UV-C iradiation to determine the microbial…
UV-C Pathogen reductions –In-pack chicken breast Skinless chicken breasts were inoculated with either Salmonella spp.or Escherichia coli before being vacuum shrink wrapped and treated with an 80 mJ/cm2 dose of UV-C iradiation to…
UV-C Pathogen reductions –In-pack pork tenderloin Pork tenderloin samples were inoculated with either Salmonella spp,or Listeria mono. or Staph. aureus before being vacuum shrink wrapped and treated with an 80 mJ/cm2 dose ofUV-C…
UV-C shelf life–In-pack chicken breast Skinless chicken breasts were vacuum packed and shrink wrapped. Half of the breasts were treated with 80 mJ/cm2dose of UV-C iradiation in-pack and the other half kept as control…
What do consumers think about food products treated with new technologies? A survey among Norwegians gave important insight into consumer acceptance of these innovative processing technologies.
