Karen L. Dodds scite author profile

The effects of irradiation dose (0,0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% 02, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from < 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.

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Storage studies on a sous vide spaghetti and meat sauce product

Simpson

Smith

Simpson

et al. 1994

Food Microbiology

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Karen L. Dodds

Shelf life extension and microbiological safety of fresh meat — a review

A review of the microbiological quality of bottled water sold in Canada between 1981 and 1989

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

Storage studies on a sous vide spaghetti and meat sauce product

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