Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

<table>Changes in the total viable counts of marinated pork loin slices subjected to E-beam treatment and stored at 4°C and 8°C. Control (■), treated at 1 (●), and 2 kGy (▲).</table>

International Journal of Microbiology

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Figure 1

Figure 1: Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin 