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

Figure 1

Effects of irradiation dose and O2 and CO2 levels in packages on TBARS values of ready-to-cook meatballs during storage at 3°C. Error bars represent standard deviations.
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