Irradiation, as a method of meat preservation, has excellent
potential in the elimination of pathogenic and spoilage
microorganisms from meat and meat products. Knowledge about effect
of gamma irradiation on the shelf-life and quality attributes of
camel sausage and chicken burger is important to maintain the
microbiological safety of these meat products and extend their
shelf-life. Camel meat is considered to be one of the toughest
kinds of meat, and differs from beef in the higher content of
connective tissue. Effect of gamma irradiation on chemical
compositions, freshness tests, physicochemical, microbiological
examination and sensory evaluation of camel sausage and chicken
burger were evaluated in this book. Also gamma irradiation doses
(1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel
sausage and chicken burger.
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