Nutritional adequacy of irradiated meat - a review

被引：73

作者：

Giroux, M ^{[1
]}

Lacroix, M ^{[1
]}

机构：

[1] Univ Quebec, Inst Armand Frappier, INRS, RCMB,CIC, Laval, PQ H7N 4Z3, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 04期

关键词：

meat; gamma irradiation; radiation effects; nutritional adequacy; food;

D O I：

10.1016/S0963-9969(98)00092-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gamma irradiation is well known to assure food innocuity. The use of this treatment on fresh meat could extend shelf life and protect the host against pathogenic bacteria. On the other hand, irradiation treatment brings about biochemical changes that could affect the nutritional adequacy of food. The following text is a review of the biochemical changes caused by irradiation related to their nutritional significance. The changes in lipids, proteins and vitamins are discussed. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：257 / 264

页数：8

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