This review aimed at investigating the development of films containing nanoparticles for the
production of packaging that can increase the conservation of meat products. In the …

The present study was undertaken to assay the effects of gamma irradiation on fresh mutton
compared with non-irradiated mutton. For this purpose the meat samples were divided into …

Reducing spoilage and indicator bacteria is important for microbiological stability in meat
and meat products. The objective was to evaluate the effect of different doses of gamma …

Com o objetivo de avaliar a qualidade microbiológica e físico-química da linguiça toscana
comercializada no Município de Mossoró, RN, foram analisadas 28 amostras de seis …

This study is aimed at estimating the shelf life of cooked chicken breast meat subjected to
different storage temperatures. Analyses were carried out with industrialized cooked chicken …

This work investigated the effects of different packaging methods (air and vacuum)
combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets …

O objetivo do presente trabalho foi avaliar as condições higiênico-sanitárias de cortes de
frangos resfriados, comercializados em cinco pontos de venda no município de Ponta …

The objective of this study was to investigate the influence of aging on the levels of bioactive
amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast …

Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated
with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates …

Food irradiation has been used since the early twentieth century. It has become a safe
method of animal food preservation, mainly by keeping their sensory and nutritional …