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

<table>Effect of several factors (E-beam treatment, air exposure, and storage times) on the color parameters (<svg height="13.75" id="M47" style="vertical-align:-0.0pt" version="1.1" viewbox="0 0 17.4375 13.75" width="17.4375" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg>). <svg height="7.9499998" id="M51" style="vertical-align:-0.1638pt" version="1.1" viewbox="0 0 9.7749996 7.9499998" width="9.7749996" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg> in rows values for the treatment dose and storage time with different letter are significant different (<svg height="11.375" id="M54" style="vertical-align:-0.1638pt" version="1.1" viewbox="0 0 58.712502 11.375" width="58.712502" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg>).</table>

International Journal of Microbiology

fig3

Figure 3

Figure 3: Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin 