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Irradiazione gamma della carne ovina

Irradiazione gamma della carne ovina

Faiza Saleem / Noshaba Rani / Shagufta Naz

65,55 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786209558146
65,55 €
IVA incluido
Disponible
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La pecora (Ovis aries) è considerata una fonte alimentare importante in tutto il mondo. Questo studio riguarda lo sfruttamento della possibilità di irradiare la carne di pecora con radiazioni gamma e l’ottimizzazione di una dose di radiazioni che possa essere definita come standard per la sterilizzazione della carne di pecora in Pakistan in futuro. Il trattamento con radiazioni è in grado di eliminare adeguatamente i batteri potenzialmente patogeni, inclusi sia quelli noti da tempo come la Salmonella e lo Staphylococcus aureus, sia quelli emergenti come il Campylobacter jejuni, la Listeria monocytogenes o l’Escherichia coli O157:H7, dai prodotti alimentari sospetti senza causare alcuna alterazione delle qualità nutrizionali, sensoriali e tecniche.

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