Giroux, Martine et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(1998).
Nutritional adequacy of irradiated meat - a review
Food Research International
, vol. 31
, nº 4.
pp. 257-264.
DOI: 10.1016/S0963-9969(98)00092-1.
Résumé
Gamma irradiation is well known to assure food innocuity. The use of this treatment on fresh meat could extend shelf life and protect the host against pathogenic bacteria. On the other hand, irradiation treatment brings about biochemical changes that could affect the nutritional adequacy of food. The following text is a review of the biochemical changes caused by irradiation related to their nutritional significance. The changes in lipids, proteins and vitamins are discussed. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | meat gamma irradiation radiation effects nutritional adequacy food |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 07 juill. 2025 18:37 |
| Dernière modification: | 07 juill. 2025 18:37 |
| URI: | https://espace.inrs.ca/id/eprint/14707 |
Gestion Actions (Identification requise)
 |
Modifier la notice |