Effects of Irradiation Dose and O<sub><b>2</b></sub> and CO<sub><b>2</b></sub> Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

<table>Effects of irradiation dose and O<sub>2</sub> and CO<sub>2</sub> levels in packages on a-values of ready-to-cook meatballs during storage at 3°C. Error bars represent standard deviations.</table>

The Scientific World Journal

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Figure 2

Figure 2: Effects of Irradiation Dose and O<sub><b>2</b></sub> and CO<sub><b>2</b></sub> Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage 

Figure 2 | 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 