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The Scientific World Journal
Volume 2012 (2012), Article ID 274219, 7 pages
http://dx.doi.org/10.1100/2012/274219
Research Article

Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey

Received 4 October 2011; Accepted 7 December 2011

Academic Editors: R. AbuSabha, S.-J. Ahn, H. Chen, and P. Janssen

Copyright © 2012 Gurbuz Gunes et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Sérgio Borges Mano, Claudia Emília Teixeira, Anna Carolina Vilhena da Cruz Silva Canto, Helio de Carvalho Vital, and Carlos Adam Conte-Júnior, “ Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia ( Oreochromis niloticus ) packed in modified atmosphere and gamma-irradiated ,” Food Science & Nutrition, 2013. View at Publisher · View at Google Scholar
  • Celale Kirkin, Blagoj Mitrevski, Gurbuz Gunes, and Philip J. Marriott, “Essential-Oil Analysis of Irradiated Spices by Using Comprehensive Two-Dimensional Gas Chromatography,” ChemPlusChem, 2014. View at Publisher · View at Google Scholar
  • Meenu N. Perera, Tamar Abuladze, Manrong Li, Joelle Woolston, and Alexander Sulakvelidze, “Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods,” Food Microbiology, 2015. View at Publisher · View at Google Scholar