AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS
The paper demonstrates that the use of the electromagnetic treatment based on an impact of the electromagnetic field (EMF) of the self-generating (SG) discharge increases the antioxidant activity (AOA) of beef and pork semi-prepared products in pieces. The semi-prepared products were treated using t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-10-01
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| Series: | Teoriâ i Praktika Pererabotki Mâsa |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/71 |